Truffle Scrambled Eggs - Two Ways

Truffles have a very short lifespan and can only be kept for about a week, after that their aroma and flavour will deteriorate. Over the past week I have been cooking and eating a lot of truffles dishes using the truffles that I bought from the Mundaring Truffle Festival.

When I bought my very first fresh truffles, the first thing that I wanted to know was how to store them, in order to preserve them. Then I wanted to know how to best use truffles and get the most value out of them.

Moisture is a truffles worst enemy, all storage mediums aim to keep the truffles dry. The most basic way of storing truffles is to wrap it in an absorbent paper towel, place in a closed container and store in a dry place in your refrigerator (crisper compartment).

The aroma of truffles is intense and has the ability permeate certain foods they are stored with. You can store truffles with eggs in a sealed container, and truffle aroma will permeate the egg shell and infuse the yolks. You can also store a truffle in a container with rice and infuse the rice with the aroma of truffles.

Using eggs that I had storing with a truffle for a few days, I made scrambled eggs for breakfast, served with sauteed mushrooms and slices of baguette.

Scrambled eggs are pretty easy to do. You basically whisk eggs with a little cream or milk, and season with salt and pepper. Melt a knob of butter in a frying pan until foaming, pour in the eggs and stir gently and continuously with a wooden spoon until the eggs look soft and creamy. Serve the eggs immediately as the they will continue cooking.

My scrambled eggs using my truffle infused eggs were a little overcooked because this is what happens when you try to cook and photograph at the same time.

I grated a little fresh truffle over the eggs and mushrooms, and spread some butter and truffle over the slices of baguette.

A free recipe booklet was provided with purchases of fresh truffle at the Mundaring Truffle Festival with simple truffle recipes by Alain Fabregues.

The booklet provided a recipe for truffled scrambled eggs which involved whisking eggs with grated truffle and refrigerating overnight. I made these scrambled eggs and served on a toasted brioche bun.

This time I got the consistency of the scrambled eggs right.

Scrambled eggs made this way provide a more intense truffle flavour as you leave the eggs to infuse with fresh grated truffle overnight. The addition of the cream at the end of cooking the eggs helped to create a lovely creamy texture.

The lesson learnt here is that when Alain Fabregues provides a recipe for truffled scrambled eggs – use it.

Here are some of my other truffle recipes: