Jul 032010
 
Ingredients

4 fresh large eggs
3 tablespoons of cream
20g salted butter

20g of black truffle, thinly shaved
salt and pepper
parsley

Method

Overnight, place the uncooked eggs in a sealed glass jar with the truffle – the truffle aroma will infuse with the eggs.

The next day, mix together the eggs and cream.

Gently heat the butter until melted and add the egg mixture.

Stir carefully with a wooden spoon until the eggs are cooked to your desired consistency.

Plate up, shaving/grating the truffle over the eggs.

Add salt and pepper plus a parsley garnish.

Author

Francis Gibson
Howqua Truffles
Eltham

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