An easy recipe to enjoy your truffle
Serving : 3 to 4 guests
- 6 eggs
- 25g to 30g of truffle (1 ounce)
- 2 spoons of crème fraiche
- A knob of butter
Mix the eggs and add the salt.
Peel slices of your truffle for the final presentation (1 per guest) and cut the rest into very thin slices, to incorporate it into the eggs.
In a pan, melt the butter and add the truffled eggs.
The flame must not be too high, the aggs must have to cook gently and don’t forget to whisk it non stop to scramble the eggs.
Stop the eggs cooking by adding two spoons (tea spoons or big spoons, up to you) of crème fraiche.
Add a slice of truffle per guest before serving, for the presentation…
Bon appétit !