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Author Notes: A dish that never fails to send me into extended ecstasy is eggs scrambled the French way: cooked slowly over hot water, incorporated with a good deal of butter and a little fresh cream. They have an ethereal texture and flavor quite unlike the dry, rubber mat egginess of short-order scrambled eggs. The addition of frozen truffles makes this dish, but, even if you cannot procure truffles, it would be wise to learn the French approach to scrambled eggs. Read the full article here. —Food52
ounces fresh white or black truffle
tablespoons unsalted butter, room temperature
tablespoons unsalted butter, chilled
tablespoons heavy cream
Salt and freshly ground pepper (white, if available)
- Coat the bottom and side of the top pan of a double boiler with the room temperature butter. Heat water in the bottom pan so it's simmering.
- Beat the eggs just until well-mixed and add a small pinch each of salt and pepper (you will correct the salt and pepper quantity after tasting the cooked eggs). Fit the top pan into the bottom and stir the eggs with a wooden spoon for about 8 minutes, making sure to scrape all the surfaces of the pan, especially the corners. Never stop stirring or let the eggs stick to the pan. If the eggs start to thicken too quickly, remove the top pan from the water for a minute or so.
- When they are nearly done, stir in the cream and cook for 30 seconds more. Turn off the heat and stir in the chilled butter; this will stop the cooking as well as enrich the texture and taste of the eggs.
- Spoon the eggs onto 4 heated plates and serve immediately with non-sour country bread or grilled brioche.
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