Free-range Organic Scrambled Eggs with Truffle.
Perfect for a winter breakfast or brunch, scrambling eggs with fresh truffle is one of the best and easiest ways to experience the unique flavour and aroma of this black gold.
Recommended as an accompaniment to cured or smoked salmon and your favourite toasted bread or brioche
This recipe makes two portions
Ingredients:
1 small black truffle shaved (6 slices) thinly using a sharp mandolin blade applying little pressure by hand to produce a fine slice or there are purpose built truffle planes on the market. Lay the slices on a chopping board and proceed to slice the fresh truffle in to fine julienne (thin batons)
6 organic free range eggs
70 g unsalted butter
Small bunch of chives finely sliced (optional)
Freshly milled white pepper
Murray River salt flakes
Method:
Heat a heavy based fry pan of about 25cm in diameter on a low heat, place the butter in and allow it to melt
Once the butter starts to sizzle add the truffle and a pinch of Murray River salt flakes and four turns of milled pepper allow sizzling until the immediate atmosphere fills with the aroma of fresh truffle.
Immediately crack open and add 6 fresh organic free range eggs to the pan, as soon as the egg starts to cook, stir slowly with a wooden or plastic spatula, this is the traditional French method for scrambling egg which is technically a folded method.
Take care not to over cook or allow the egg mixture to become dry if this happens add another whole egg and mix through gently.
The eggs are cooked when the mixture is just a little we and you can see small pieces of eggs white though a yellow “scrambled “egg.
Stir through chives immediately
Serve with accompaniments and a fresh brewed beverage