It is the beginning of truffle season, but somewhat sadly I am in Connecticut watching the leaves change color rather than eating fresh sliced truffles in Italy or France.
Mind you, I am not complaining since it is impossible to be in two places at the same time. Nevertheless, I have a secret: I eat truffles the year-round with sliced truffles from Italy preserved in oil. The distinctive aroma of preserved truffles triggers memories of dining in Europe in much the same way that photographs stir the “little gray cells” that recall other times.
I discovered a delightful recipe for soft scrambled eggs with ham and truffles in the October 2019 issue of Food & Wine. This is a very tasty recipe, but the recommended “cook time” may be on the underside as our initial batch took more time to thicken (almost 20 minutes). My heat must have been really low.
Sliced Truffles with Soft Scrambled Eggs and Ham
- 6 large eggs
- 1/2 cup chicken broth low-sodium
- 2 Tablespoons crème fraîche
- 1/4 teaspoon kosher salt plus more
- 2 Tablespoons unsalted butter
- 1 Tablespoon sliced truffles
- 1 Tablespoon finely chopped fresh chives
- 6 slices jambon de Paris (or other mild ham) sliced
- 2 slices brioche sliced
Making the Soft Scramble Eggs
- Whisk eggs in a medium saucepan until thoroughly blended. Whisk in broth. Place saucepan over low heat; cook, whisking gently and constantly and scraping bottom of pan so as not to incorporate any air (you should not see any bubbles on sides of pan), until eggs begin to thicken, form fine curds, and have the texture of loose polenta, 5 to 6 minutes.
- Quickly whisk in crème fraîche and salt until blended. Immediately remove from heat, and, using a large spoon or rubber spatula, stir in butter until melted. Stir in truffles, if using; chives; and salt to taste.
- Spoon eggs into warmed bowls, and drape with ham slices. Serve immediately with toasted brioche slices.
Nutrition per Serving
- More cooking time may be required to set the eggs,
- If using preserved truffles in oil, pat dry before adding to the eggs,
- More salt is probably called for.
This recipe from Le Bistro des Cocottes is delicious. I recommend a bit more salt. For presentation, save 1 teaspoon of the truffles to garnish the top (as we did in the photo below).
While sliced fresh truffles are best, we used Gourmet Living’s summer truffles preserved in a neutral oil. Make sure that you pat the truffles dry with a paper towel before adding to the eggs.