Scrambled Eggs with Truffles
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 30 grams truffles, diced and cooked in Madeira
- truffle slices, glazed
Instructions
- Prepare a standard scrambled egg base (appareil ordinaire d'œufs brouillés). Fold in the diced truffles that have been cooked in Madeira.
- Mound the mixture in a timbale (drum-shaped mold), and crown the top with glazed truffle slices.
- Alternatively: arrange the scrambled eggs in fluted tartlet shells (croûtes de tartelettes cannelées) lined with puff-pastry scraps and blind-baked. Top each tartlet with a single glazed truffle slice.