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Scrambled
Eggs with Truffles Ingredients: 8 eggs, 20 g of butter, 4 spoons of crème fraiche, 332 g of truffles TC, salt and pepper. Preparation: 1h-1h30 before the meal, mix the eggs with the truffles sliced into julienne strips, salt, pepper, and truffle juice and let sit until cooking time. Reserve a slice of truffle for each person for decoration. Cooking: Prepare a double boiler and bring the water to boil. Cook in the truffle mixture in the double boiler, constantly stirring with a whisk. Once the eggs begin to cook, add the cream and the butter, and stir again several minutes. Serve in small individual ramequins, decorated with the truffle slices.
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