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Back when I lived in South Yarra, I used to be a regular at Harveys which used to be located at the Lyall Hotel.  Almost every time I would go there, I would order their truffled scrambled eggs.  So when I randomly saw truffles for sale for $7.99 within my pile of junk mail last week, I knew that this would mark the first time that I would step through the doors of an Aldi supermarket.

Black summer truffles are apparently the cheapest truffles available.  They have a black outer layer and a grey flesh and due to their entry level price, they are supposedly great for truffle novices like myself.  Aldi are currently selling them for one third of their usual asking price, probably because of their small size, but they seemed perfect to have a bit of fun in the kitchen with.  After all, I’m the type of girl who always has a bottle of white truffle oil stocked in her larder – so it seemed like the logical next step to start experimenting with real truffles.

Below is my super easy rendition of truffled scrambled eggs which tasted amazing.  I cooked 5 eggs in total (2 for my husband, 2 for myself, and 1 for my son who is 3 years old).  The general rule of thumb I follow is 10mL of either milk or cream per egg, so depending on how many people you are cooking for, adjust your milk/cream content accordingly.  Another tip is that if you have time, it’s a good idea to leave your truffle in a box with your eggs to allow it to permeate the eggs and make them even more intoxicating overnight or even for a day or two.  For those of you, like me, who always thought a tiny truffle would cost well over a hundred dollars, I only used a 12.5 gram truffle so theoretically for $4 from Aldi, it works out cheaper than the current price of a punnet of blueberries – if we’re comparing it to say pancake accompaniments.

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Ingredients (makes 2.5 servings for 2 adults and 1 toddler)
12.5 g truffle
1 tbsp unsalted butter
5 eggs
50 mL milk or cream
Maldon sea salt & freshly ground pepper to taste
3 slices of bread, toasted

Directions
Finely dice half the truffle and slice the remaining half as thinly as possible.

In a medium-sized saucepan, use your butter to coat the pan up to half way and leave the remainder of the butter at the bottom of the pan.

Whisk the eggs and milk or cream together and add the diced truffle.  Season well with salt & pepper.  Pour into the saucepan and turn the stove onto low heat.

Continually stir the egg within the saucepan with a wooden spoon until it is approximately 80% cooked, then remove the saucepan from the heat, and continue to stir until perfectly cooked.

Spoon the scrambled eggs onto the toast and garnish with the remaining truffle slices.  Season the truffle slices with a little sea salt before you serve it to enhance the flavour.

 

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The result is unbelievably satisfying.

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Now I’m not sure whether the two tiny bottles of truffles I bought are enough.  I might have to enter Aldi a second time…!

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