Scrambled Eggs with Truffles


Serves 4


10 truffled-eggs (place the eggs and truffles together wrapped in kitchen roll in a large, airtight container, and leave in the refrigerator for 8 days maximum).

140g double cream

50g minced truffle (Tuber Uncinatum) or 30g (Tuber Mesentericum)


Fresh ground pepper 

Mix the ingredients together (except the salt & pepper) and leave for 2 hours before cooking.

Prepare a frying pan with a knob of hot butter in it and fold in the mixture.

Add salt & pepper.

Scramble the mixture quickly at a high temperature.

Serve immediately.

(Recipe : Yves Schweitzer)