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Scrambled Eggs with Black Truffle
4
Convives
10
Préparation (min.)
8
Cuisson (min.)
Budget de la recette estimé : Entre 20 et 25€ / Pers.
Ingrédients
- 12 extra-fresh eggs
- 30 to 35 g of fresh black truffle Plantin
- 20 g of black truffle shavings Plantin
- 40 g of unsalted butter
- 4 tablespoons of whole crème fraîche
- Fine salt
- Freshly ground pepper
The Simplicity Sublimed by Black Gold
An iconic dish of French gastronomy, scrambled eggs reveal their nobility when they meet black truffle. Here, every gesture matters: gentle cooking, a creamy texture, and woody aromas that unfold elegantly. A timeless recipe, where Plantin black truffle expresses itself without artifice.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Eggs
Crack the eggs into a large bowl. Lightly salt them and gently mix with a fork, being careful not to beat them too much. Add the Plantin black truffle shavings and let rest in the refrigerator for 10 minutes to allow the flavors to infuse.
Cook the Scrambled Eggs
Melt the butter over very low heat in a heavy-bottomed saucepan or double boiler. Pour in the eggs and stir constantly with a spatula, slowly, until a creamy and smooth texture is achieved.
Finalize the Texture
When the eggs are still slightly runny, remove from heat. Incorporate the fresh cream to stop the cooking and achieve perfect creaminess. Add pepper at the last moment.
Plating and Finishing
Serve immediately. Add thin shavings of fresh Plantin black truffle on top to enhance the dish.
Astuce(s) du Chef Plantin
- Gentle cooking is the key to a successful scramble.
- The truffle should be added at the end of preparation to preserve its full aromatic complexity.
- Best enjoyed with a brut champagne, an elegant dry white wine, or lightly toasted country bread.
