Truffled Scrambled Egg

Infusion step

Place the whole eggs, still in their shells, in a clean glass container with the fresh truffle.

Seal the container and place it in the fridge for 24–48 hours. During this time, the truffle aroma will naturally infuse through the egg shells.

Method

Crack the infused eggs into a bowl.

Add a small pinch of sea salt and a small splash of cream, if using.

Whisk gently with a fork.

Place a saucepan or non-stick pan over low heat.

Add the butter and let it melt gently. Do not let it brown.

Add the eggs and stir slowly and constantly with a wooden spoon or spatula.

Cook slowly over low heat. Take your time. French-style scrambled eggs should be soft, creamy and almost custard-like, not dry or rubbery.

If the eggs are cooking too quickly, take the pan off the heat for a moment and keep stirring.

When the eggs are just set but still glossy, remove them from the heat.

Stir through a little extra truffle butter if you like.

Serve straight away.

To finish

Once the eggs are on the plate, microplane or shave fresh truffle over the top to taste. The warmth of the eggs will release the truffle aroma.

Serve with toasted sourdough, fresh bread or as part of a special breakfast.

Tip

Use only a small splash of cream. The eggs should still taste rich, delicate and truffly, not heavy.