These delicious Scrambled eggs with truffles can be prepared without the truffles, they will be just as creamy, but they won’t be that aromatic, intense and delicate. You can use black truffles (as seen on the photo) or white truffles for this recipe. We bought both, the black truffle has more intense aroma, more earthy vibes and the texture is thicker, compact. White truffles on the other hand are slightly, just slightly more mild, but more exquisite and the texture is softer and the truffle melts in your mouth. In our opinion black truffles are a better choice for these scrambled eggs recipe because they bring that earthy aroma that gives this eggs more character. Also, if you manage to save a small amount of truffles, you can also prepare these delicious tagliatelle with black truffle sauce.
How to clean truffles and how to store truffles
First clean your delicate truffles. The easiest way to do it is by using a clean toothbrush. Gently brush the exterior of your truffle, so that you get rid of any remaining dirt. Truffles grow underground so it’s only natural that there are always some small pieces of dirt remaining here and there. How to store truffles? That’s an important question. Truffles go moldy fast so it’s good to know some tips and trick on how to store them.
Three easy ways how to store truffles:
1. Store them in straw: Fill a glass jar with straw (wheat or barley). Place the truffle on top of the straw and tightly close with a lid. Place in the fridge and store for about 14 days, changing the straw every other day.
2. Store in a paper bag: Place the truffle into a clean paper bag and wrap. Place the bag into a glass jar and tightly close with a lid. Place in the fridge and store for about 14 days, changing the paper bag every day.
3. Store in rice: FIll a glass jar with rice. Place the truffle on top of the rice, tightly close with a lid. Place in the fridge and store for about 7 days.
METHOD
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Truffles and butter
Thinly slice the truffle using a truffle slicer. You will need approx. 4 thin slices. Chop the truffle slices. Place a saucepan over low heat. Add the butter and chopped truffles. Leave the butter to melt, stir occasionally.
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eggs and milk
In a bowl whisk the eggs and milk. Don't season with salt or pepper. If you season the eggs at this point they will become watery and we don't want that. We want a nice, creamy texture.
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Scrambled eggs
Pour the egg and milk mixture into the saucepan with butter and truffles. The saucepan has to be on low heat. Stir continuously with a rubber spatula (don't whisk) and scrape the bottom of the saucepan too. When the eggs start to get thick, remove the saucepan from the heat, keep stirring. After about 15 seconds, return the eggs to the heat, stirring constantly for about 30 seconds. Repeat the process for about 2 - 4 minutes or until you get nice, creamy and delicious scrambled eggs, as seen on the photos. Season with salt and pepper to taste.
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Serve
Lightly season your delicious scrambled eggs with salt and pepper. Serve with thinly sliced truffles, a tablespoon of olive oil and a slice of your favorite bread. Enjoy.
