Oeufs Brouillés À La Truffe / Scrambled Eggs #shorts #chef #food #cuisine #eggs #

By Bruno Albouze · 10 min

Ingredients

Instructions

1. Break the eggs into a bowl, grate half the black truffle into it, and gently whisk. Cover and refrigerate for 24 to 48 hours.
2. Heat a saucepan gently. Add the cold butter pieces and the truffle-marinated eggs.
3. Cook over low heat, stirring constantly and pulling the eggs from the edges to the centre. The eggs should look like a thick soup, not an omelette; take the pan off the heat if they set too quickly.
4. When the mixture is creamy, stir in the cream gently. Season with fleur de sel and freshly ground pepper.
5. Serve on toast or on a baked pastry shell, grate the remaining truffle over the top, and serve immediately.

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

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