Eggs with Black Truffles (Brouillade de Truffes)

By • November 16, 2011 1 Comments

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Author Notes: I asked April over lunch yesterday what she considered a sexy dish. She mentioned a lavendar pasta. Intriguing. Then I was reading a fellow blogger’s post entitled Bread, Truffles and Champagne and nearly swooned with excitement. Truffles are rare, earthy, musty, sensual, powerful and incomparable to any other taste. I think they are wicked sexy. I also think B.O. (also musty) can be really sexy. So sue me.

What else do I think is sexy, you ask? Brunch. It is my most favoritest meal. I like to make it last hours and hours. I like it to be spent with the people I can have comfortable silences with. Those are also sexy.

So, up in my little canyon with a mind filled with swirls of certain uncertainties, a mimosa in hand and Sarah Vaughan cooing in my ears, I prepared this and thought to myself: Patience, Grasshopper.
F for Food


Serves 2

  • 4 large eggs
  • 1/2 ounce black truffles, finely chopped or shaved
  • 3 tablespoons butter, softened
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  1. Heat water to simmering in a double boiler. Whisk together the eggs and truffles in the top portion of the double boiler and add the butter. Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese. Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot.
  2. Cook’s note: Take care to continue whisking the eggs as they cook to produce this recipe’s signature curd-like texture. If you allow the eggs to cook without stirring, they will produce a scrambled egg texture - not the intended result.

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