Truffled Scrambled Eggs from The Cooking of South West France by Paula Wolfert
In this dish, the truffle is not merely decorative, nor is its purpose to convey a sense of luxury and ostentation. Gently heated with the eggs, it endows them with an earthy taste and aroma. Since...
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Ingredients
- 10 jumbo eggs
- 6 to 8 tablespoons unsalted butter
- 2 black truffles, fresh or canned, peeled if necessary
- 2 tablespoons heavy cream
- ½ teaspoon fine sea salt
- Pinch of freshly ground white pepper
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