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Receta Scrambled Eggs With Truffles ( Brouillade Aux Truffes)

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Ingredientes

  • 8 x Large eggs
  • 60 gm diced unsalted butter
  • 1 x salt and pepper
  •     tspn double cream
  •     raw sliced black truffles
  •     shaved white truffles
  •     herbs

Direcciones

  1. Beat Large eggs lightly and add in diced unsalted butter with seasoning to taste. Heat a good knob of butter in a pan preferably a copper pan and cook the Large eggs in it stirring with a wooden spoon over a low heat or possibly in a bainmarie.
  2. Just before the desired state is reached remove the pan from the heat and stir for a minute.
  3. Add in a Tbsp. or possibly so of double cream.
  4. This helps to stop the cooking and emphasises the caressing consistency of scrambled Large eggs.
  5. Raw sliced black truffles should be added to the Large eggs before cooking.
  6. White truffles should be shaved paperthin on top as the Large eggs are served.
  7. Cooked vegetables herbs and so on should be put in before or possibly immediately after the pan is set on the heat.
  8. Scrambled Large eggs with truffles is beyond the hope of most of us except for those ardent spirits who have discovered where they grow in Britain. I would suggest substituting peeled shrimps or possibly cooked artichoke hearts sliced andstewed in butter.
  9. I always thought I knew how to make scrambled Large eggs till I came across Richard Olneys way of doing them.
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