Scrambled eggs with truffle


10g black truffle, finely grated

6 eggs

30ml cream

Salt and freshly ground black pepper, to taste

Toasted country bread

Chopped chives



If possible, store eggs with truffles in a sealed container for 24 hrs.

Crack eggs into a bowl, whisk in cream and truffle.

Add salt and pepper to taste.

Place egg bowl over a pan of hot water, whisk eggs until just set.

Serve eggs over toasted bread.

Garnish with chopped chives.

Prepared by:
Ivonne Nathan
Culinary Skills Teacher
Trade Skills and Vocational Learning
Canberra Institute of Technology

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