Oeufs Brouillés aux Truffes (Scrambled Eggs with Truffles)
microsoft
Author:
photograph by Christopher Hirsheimer
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The Rocchias sometimes trade a truffle to a neighbor for a few dozen fresh eggs. Put 8 eggs (in shell) and 1 cleaned medium fresh black truffle into a large bowl, cover with plastic wrap, and refrigerate for at least 24 hours to let truffle perfume eggs. Crack eggs into a bowl, lightly beat, and season to taste with salt and freshly ground black pepper. Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside. Grate the remaining truffle on large holes of a box grater, then stir into eggs. Heat 2 tbsp. extra-virgin olive oil or butter in a large skillet over medium heat. Add eggs and cook, stirring often, until just set, 2–3 minutes. Garnish with reserved truffle slices. Serves 2–4.
