Truffle & Eggs
This simple but classic combo is one of our favourites. It’s best if you can plan ahead and pre-truffle the eggs. Put your truffle, loosely wrapped in paper towel, alongside a half dozen whole eggs in an airtight jar in the fridge. Open daily, release some air and enjoy a good sniff. In 2-3 days they’ll have absorbed the truffle aroma and are ready to cook. Adding some fresh truffle into the dish is a lovely way to add the layers of truffle aroma.
Our favourite ways to use truffled eggs at home:
Croque Madame with truffled egg
Truffled eggs, scrambled, with plenty of butter and hot toast
Soft-boiled truffled eggs with truffle butter soldiers
Woodfired mushroom pizza , topped with a runny truffled egg
Steak tartare with truffled egg
Salad of winter greens with soft-boiled truffled egg
Carbonara, the classic way, using truffled eggs (if you usually use cream, look up the egg technique)
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