This eggs with black truffles recipe, or brouillade de truffes, is a special egg dish that is served throughout France during the height of truffle season. It’s at once luxurious and rustic, though I personally lean more toward serving it as a rich, special occasion recipe because of the truffles and butter.
Cook’s note: Take care to continue whisking the eggs as they cook to produce this recipe’s signature curd-like texture. If you allow the eggs to cook without stirring, they will produce a scrambled egg texture - not the intended result.
- Gather the ingredients.
- Heat water to simmering in a double boiler.
- Whisk together the eggs and truffles in the top portion of the double boiler and add the butter.
- Continue whisking the eggs over the simmering water until they form small curds resembling cottage cheese.
- Remove the eggs from the heat, season with the salt and pepper, and then serve immediately, while hot.