Saturday, 29 October 2011

Creamy Scrambled Eggs with Fresh White Truffle

I've always said that you don't really eat a truffle, you experience it.

So when my husband, good friend "M" and I bought what promised to be a superb white truffle, we rushed home, tore open our shopping bags like hungry animals, and debated about how to prepare it.  When there's a truffle in the offing, patience and decorum vanish.

The fastest dish to prepare in my truffle repertoire?  Fresh scrambled eggs.

This recipe will forever change the way you make scrambled eggs.  They are creamy, luscious and tender and there will be no going back to the rubbery lumps that we're all used to.

The eggs are a perfect way to fully appreciate a white truffle:  the truffle's  fragrance is amplified by the heat of the eggs and the creamy texture and saltiness will coax out their full  flavour.

In this recipe, I use a bain marie or double boiler to cook the eggs.  The benefit is that the eggs cook slowly and at a low temperature which prevents the protein in the egg whites from seizing, thereby making your eggs tough. I also add about 1 teaspoon of liquid for each egg.  The liquid produces steam as the eggs cook making them fluffy.

When you serve the eggs, I recommend that you heat the serving plates.  You can do this easily if you have a gas range.  Just place the plates one by one in the middle of the smallest burner, light it and leave each plate to heat for about 30 seconds. Just remember not to get distracted and forget about the plates as you do this.  Alternatively, place them in the oven on 250ºF (120ºC) while you prepare the eggs.

When you are ready to shave the truffle onto the eggs, do so in front of each of your guests, one at a time from about 6"-8" (15-20cm) above the eggs.  This way, each guest will be able to experience the truffle's heady aroma as the shavings float gently downwards.

Just be sure to apportion the truffle evenly.  You wouldn't want fights breaking out at the table.

Creamy Scrambled Eggs with Fresh White Truffle

Serves 4

Truffle slicer
Medium metal or glass bowl
Medium saucepan with 3" (8cm) water
Four heated serving plates

8 large fresh eggs
2 oz, (55ml) water or milk
1/2 teaspoon salt plus extra fleur de sel for sprinkling
A white truffle, about 10-15 grams.

 Bring the water in your saucepan to a simmer.
Clean your truffle by gently wiping it with a damp towel or a damp mushroom brush.
Adjust your truffle slicer to slice the truffle about half the thickness of your finger nail.Heat your serving plates.

Break the eggs into a medium bowl, add the water and salt and using a fork or whisk, beat until the water is completely incorporated.

Place the bowl over the simmering water and stir the eggs gently with a rubber spatula, keeping the curds small, until they are cooked and the eggs are still creamy but not quite finished.  Remove the bowl from the saucepan.

Set out your heated plates.  Stir the eggs gently and if you find them too moist return them to the bain marie for a few seconds more.  They should still look creamy and not dry.

Divide the eggs amongst the 4 plates and sprinkle a few grains of fleur de sel on each.

Place a plate of eggs in front of each of your guests and shave the truffle from about 6"-8" (15-20cm) above each.

1 comment:

Hannah said...

I am just speechless at that mound of truffle shavings! I've never even had real truffle, just the artificially flavored oil... And even that is pretty darned amazing, so I can't even imagine what a dish loaded with the real thing would taste like.