Also known as the diamond of the kitchen, this fungus will give any food a sense of luxury. My favorite way to use it is the simplest: shaved thin over loose scrambled eggs.
Serves 4
You will need:
8 eggs
6 tablespoons water
pinch of salt and white pepper
4 tablespoons butter
1 black winter truffle
8 eggs
6 tablespoons water
pinch of salt and white pepper
4 tablespoons butter
1 black winter truffle
- Beat eggs, water, salt, and pepper together.
- Melt the butter over low heat and add the eggs.
- Whisk the melted butter into the eggs.
- Use a spoon and stir constantly until your scramble has a consistency you like. I like mine very soft.
- Plate and thinly shave truffle over the eggs.
TIP:
Photography by
Food+styling+photography by Paul Lowe
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