1. Using the mandoline, shave 1/2 of the medium black truffle onto the cutting board. Using the chef’s knife, chop the shaved black truffle very fine. 00:50
2. Add the two eggs to a medium bowl and season with salt and white pepper. Add the chopped black truffles to the eggs. Using the whisk, vigorously mix the eggs and chopped black truffle until well combined. 01:35
3. Working over a medium-low flame, add the 2 tablespoons of butter to the medium pan. As the the butter is still melting, pour the egg and truffle mixture into the pan. Using the rubber spatula, and intermittently removing the pan from direct heat, alternately stir the eggs and rotate the pan to ensure even cooking. Be sure to continuously scrape the sides and bottom of the pan with the rubber spatula. Remove the eggs while still somewhat runny, as they will continue to cook in the pan. 02:10
4. Using a small spoon, transfer the scrambled eggs into the open end of the 2 hollowed eggshells; fill nearly to the top. Place the crème fraîche into a piping bag and pipe 1 tablespoon on to the eggs in each filled egg shell. Garnish each egg with a small sprig of chervil, and place the them into egg cups. 03:30
What You'll Need
- Chef’s knife
- Medium pan
- Small bowl
- Rubber spatula
- Cutting board
- Hollowed eggshells (2, tops removed)*
- Egg cups (2)*
- Piping bag*
- Small spoon
- Black Truffle (1/2 medium)
- Eggs (2)
- Butter (2 tablespoons)
- Crème fraîche (2 tablespoons)
- Chervil (2 small sprigs, for garnish)
- White pepper
*See Chef Notes for further information
The hollowed eggshells, the eggcups, and the piping bag are only necessary if trying to emulate the kind of elevated plating that Chef Paul uses in his restaurant. The plating techniques used in the recipe are a reflection of the cost and elegance of this dish, but they are not integral to the flavor. A simple plate of these lucious scrambled eggs topped with a dollop of the crème fraîche would still make a wonderful breakfast.
Although this is a scrambled egg dish, Chef Paul uses it as a first course in his dinner tasting menus. However, he does not frown on eating it for breakfast.
White pepper provides some heat to the eggs without adding the husk and grittiness of black pepper. This is an important step in highlighting the flavor of the black truffles.
Chervil, also known as french parsley, is a micro green with a slight anise flavor. It can be substitute with parsley if chervil is not available.
To learn more about truffles, visit Chef Paul’s, “An Introduction to Truffles” tutorial, located at the bottom of the page.