Preparation: 15 min / Cooking: 5 to 10 min

Ingredients (for 4 persons)

8 eggs
80 g fresh or jarred truffles
10 cl crème fraîche
80 g ordinary or truffled butter
Ordinary or truffle-flavoured salt, pepper

Preparation

1 to 3 jours before the meal, place the uncracked raw eggs with the whole truffles in an airtight container.
The eggshells will allow the truffle aroma to pass through and will delicately permeate the eggs.
Add absorbent paper which will prevent excessive humidity caused by the truffle.

Carefully brush the truffles under a trickle of cold water.
Cut the truffles into slices with the help of a mandolin and set aside.

Break the eggs and beat them gently with the salt, pepper and crème fraîche.

In a saucepan well heated using a bain-marie, add the butter and place the egg mixture.

Stir regularly (as for scrambled eggs), after 2 minutes add the grated truffle and continue cooking until the desired consistency is attained.

This scramble can also be served with croûtons made from sliced bread and fried in butter.

Accompany with

Hermitage white offers a very fine match, or else Crozes Hermitage white, Saint Joseph white, Saint Péray, Bourgogne white and red, Saint Joseph red, Pomerol…