As a result of the amazing truffle degustation dinner that we attended at Chiara, we each went home with one truffle that we knew we needed to save for a special occasion. The time came when we were staying over at a good friend's place, and had time to prepare breakfast.
We had never handled an entire truffle before.
We put it in an airtight box with eggs for 3 days to allow the truffle aroma to infuse the eggs before scrambling them.
And when we opened the cover - WOW. The truffles were super fragrant.
Ready to be shaved, but no of course we were too cheap to buy a truffle shaver. So we used a vegetable peeler instead.
If the internet could transmit smells, this would be one photo that would need to be transmitted. The truffle smell had completely gone past the shells into the eggs. It was awesome.
I beat the eggs up, then added some milk. Cream would have been perfect but we didn't want to buy any since we wouldn't have known what to do with the remainder.
Getting the eggs cooked was super simple - just stirring them non stop in a non stick pan, with butter, watching the heat constantly to make sure that the eggs didn't overcook.
And this was it - absolutely perfect scrambled eggs. Point to note from us cheapskates is that a vegetable peeler just won't do. Don't stinge on the truffle grater. The truffle slices were way too thick!
Not the best shot of our brekky, but it was a pretty amazing meal, with smoked salmon and dill on the side and toasted sourdough bread.
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