Brouillade À La Truffe – Bruno Albouze

By Bruno Albouze · 15 min

Ingredients

Instructions

1. Break the eggs into a bowl, grate in half of the black truffle, and gently whisk the eggs.
2. Cover the bowl and refrigerate for 24 to 48 hours.
3. Warm a saucepan gently, then add the cold cubed butter and the truffle-infused eggs.
4. Cook over gentle heat, stirring constantly and pulling the eggs from the edges toward the centre, until the mixture looks like thick soup rather than an omelette; take the pan off the heat if the eggs set too fast.
5. When the mixture is creamy, stir in the cream gently.
6. Season with the fleur de sel and freshly ground pepper.
7. Serve on toast or a baked pastry shell, grate the remaining truffle over the top, and serve at once.

Summarized from Bruno Albouze's video. Watch it for the details.

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