This recipe isn’t afraid to gild the lily by infusing the eggs with truffle aroma for a week. Then you add truffle oil and chopped truffle to the final scramble. It’s not inexpensive; and neither should be the Champagne you serve with it.
1 dozen eggs
1 ounce black truffle, finely shaved
1 teaspoon truffle oil
Salt, to taste
White or black pepper, to taste
2 tablespoons butter
Several days before serving, place the uncooked eggs whole in a jar with truffle shavings. Seal well so aroma of truffle is not released.
On the day of cooking, remove the eggs from the jar and crack each into a bowl. Whisk and add truffle oil, salt and pepper to taste.
In a large frying pan, melt butter. Reduce heat to low and cook eggs slowly until scrambled to desired doneness. While eggs are cooking, chop up some of the truffle and sprinkle over the eggs.
Use the rest of the truffle in other recipes.
Makes 4-6 servings.
From John Griffin