- Store a 20-30g truffle with 10 eggs in a porcelain bowl covered with a plate in the fridge for a day or two.
- One hour before you intend to eat, break the eggs into a bowl, add the finely chopped truffle, a little cream and diced cold butter, cover again then sit at room temperature for one hour at least.
- When ready to cook, brush a pot with soft butter, add the lightly beaten eggs, then stir gently over a low heat until almost set.
- Serve immediately on warm toast with shavings of truffle and four glasses.
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