Updated: Apr 10, 2018
Traditional French Egg Brouillade with Truffles
French Egg Brouillade (which translates to scrambled in English) is made in a double boiler. 2 hours before cooking, crack the eggs in a container, then add some truffle shavings. Sit refrigerated and to allow the eggs absorb the truffle flavor.
The eggs are whisked in a bowl set over a small pot of simmering water until they have curdled but not to the point where they’ve lost their creamy nature. French scrambled eggs are naturally soft and creamy without the need to add any cream.
Finish with some fine truffle shavings on top of your egg brouillade