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Ingredients
- 8 x Large eggs
- 60 gm diced unsalted butter
- 1 x salt and pepper
- Â Â tspn double cream
- Â Â raw sliced black truffles
- Â Â shaved white truffles
- Â Â herbs
Directions
- Beat Large eggs lightly and add in diced unsalted butter with seasoning to taste. Heat a good knob of butter in a pan preferably a copper pan and cook the Large eggs in it stirring with a wooden spoon over a low heat or possibly in a bainmarie.
- Just before the desired state is reached remove the pan from the heat and stir for a minute.
- Add in a Tbsp. or possibly so of double cream.
- This helps to stop the cooking and emphasises the caressing consistency of scrambled Large eggs.
- Raw sliced black truffles should be added to the Large eggs before cooking.
- White truffles should be shaved paperthin on top as the Large eggs are served.
- Cooked vegetables herbs and so on should be put in before or possibly immediately after the pan is set on the heat.
- Scrambled Large eggs with truffles is beyond the hope of most of us except for those ardent spirits who have discovered where they grow in Britain. I would suggest substituting peeled shrimps or possibly cooked artichoke hearts sliced andstewed in butter.
- I always thought I knew how to make scrambled Large eggs till I came across Richard Olneys way of doing them.
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