Scrambled Eggs with Truffle

Scrambled Eggs with Fresh Black Truffles

Recipe by Ivonne Nathan of forchefs


  •  4 Slices Sour dough bread
  • 40g Black Truffle
  • 10 free range Eggs
  • 100ml cream
  • Good pinch sea salt
  • Freshly ground black pepper


  • Leave the eggs (in their shells) along with the cleaned truffle in an airtight container in the fridge for 48 hours before you are going to use them
  • When ready to prepare eggs, grate truffle with a microplane.
  • Crack eggs & whisk with salt, pepper & cream in a bowl
  • Place the bowl over a pan of simmering water & whisk gently until cooked
  • Toast bread
  • Serve on toasted bread


23 Garratt St Wanniassa, ACT 2903         PO BOX 3007 Wanniassa, ACT 2903     ABN: 55 067 362 485

P: 02 6241 2969   F: 02 6241 2631   E:[email protected] www.forchefs.com.au


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