Traditional French Egg Brouillade with Truffles
French Egg Brouillade (which translates to scrambled in English) is made in a double boiler. Two hours before cooking, crack the eggs in a container, then add some truffle shavings. Sit refrigerated and to allow the eggs absorb the truffle flavour.
A beautifully simple alternative is to store your fresh truffles (wrapped in absorbent paper) in a glass jar, along with a few fresh eggs in their shell. After 24-48 hours, the eggs will have absorbed the delicious aroma and flavour of the truffles. Then just go ahead and make your scrambled eggs, which will have a delicate but distinct truffle taste.
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
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