- 4 large eggs
- 2 tablespoons heavy cream
- 10 grams black truffles, finely chopped or minced
- 2 tablespoons butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Combine the eggs, cream and truffle in bowl and whisk until well combined (if you have not “truffled” the eggs first, cover and refrigerate for at least 30 minutes and up to 2 hours). Season with salt and pepper.
Melt 1 tablespoon of the butter in a medium skillet over low heat. Add the eggs and cook, whisking almost constantly, until they are think, creamy, and not quite set; do not overcook.
Immediately remove the pan from the heat and whisk until the eggs are just set – the residual heat of the pan will finish cooking the eggs. Whisk in the remaining butter 1 teaspoon at a time.
Found: Truffles, Ultimate Luxury, Everyday Pleasure. Rosario Safina and Judith Sutton
Truffled Eggs: Put the eggs in their shells in a tightly covered container with whole truffles and refrigerate them together for a day or so. The eggs pick up the truffle perfume right through their shells.