The heady flavour of truffle works best with the simplest of ingredients such as eggs. These decadent French-style scrambled eggs are creamy and velvety – and Guillaume loves the richness of using only egg yolks. The topping of truffle elevates the dish to a classy entree.
- finely shaved black truffle
- 3 egg yolks
- unsalted butter
- 1 tbsp milk
- 2 tsp whipped cream
- sea salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To get maximum flavour from the truffle, place it in the carton with your eggs overnight to allow its aroma to permeate.
Rub the inside of a small heavy-based saucepan with butter to prevent the eggs from sticking. Whisk the egg yolks and milk in a bowl and pour them into the pan off the heat. Place over medium–high heat and stir constantly with a wooden spoon until the egg starts to thicken. Continue cooking until the egg is just set but still creamy. Remove from the heat and stir through the cream. Season to taste. Serve garnished with shaved truffle.