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Home > Recipes and Tips > Scrambled eggs with truffles

Scrambled eggs with truffles

For 6 persons

Time of preparation 15 minutes


  • 1 black truffle
  • 2 cloves of garlic
  • 12 eggs
  • Cream (liquid)
  • Butter
  • Salt and Pepper


  • Put eggs with the truffle, brushed well and quickly washed, placed a few days in a hermetic box on the refrigerator.
  • Cut the truffle in small pieces by putting aside peels (we can put back them in the plastic box or to marinade in some oil).
  • Put a pan of water to be warmed to make a “bain-marie”.
  • In a small frying pan cook in some butter and mix with the chopped garlic. Then the truffles only a few moments (never to long then you will lose the typical delicious taste). Add the cream, keep warm without boiling.
  • In a pan in the bain-marie (if you are used to make scrambled eggs directly in the frying pan, you can but it is risky!) put in the slightly beaten eggs, (much less than for an omelette). Turn with care with a wooden spoon by paying attention that the eggs "do not become an omelette, it must rest sort of liquid" but cook slowly. When the cooking accelerates and when eggs are ready to take, and then add the additional egg and to remove the pan of the bain-marie.
  • Mix with the cream in truffles. Salt and pepper and serve immediately, it doesn’t wait!
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