Eggs with Black Truffles

Eggs with black truffles is one of the most sought-after and popular dishes in France. The French name for this culinary delight is Brouillade De Truffes. This dish is often the highlight and is just what you need to inspire the desired appreciation from your guests. While there are several reasons that make this dish an instant hit, what makes it a favorite of millions across the globe is the perfect balance of rustic flavors and luxurious texture. This makes this dish a choice anyone would love to serve on special occasions.


This recipe serves a group of four. The estimated time for cooking is 5 minutes.
Eggs 8
Black truffles 1 ounce ( Finely shaved and chopped)
Butter 6 tablespoons
Salt ¾ teaspoon
White pepper (ground) ½ teaspoon


Use a double boiler to heat water until it simmers. Add eggs in the top portion and start beating them. Add the finely chopped pieces of black truffles next. Keep whisking. Now add butter. Continue whipping the batter over the boiling water. When done in the right manner, you will observe the formation of small curds. These small curds will look like cottage cheese. You can now remove the eggs from the stove. Add salt and white pepper to taste. It is best served while hot, therefore, it is strongly suggested that you serve it right away.

Here it is important to take into consideration that one has to continuously beat the eggs as they cook. This can make or break the recipe otherwise it will not be possible to achieve the signature texture of the recipe. When prepared, the eggs are supposed to have a curd like texture. If you are not stirring the eggs while cooking, they will have a texture similar to that of scrambled eggs which is not the desired result.

It does not take a very long time to cook. The preparation also takes about 5 minutes and so within a total of 10 minutes, you prepare a dish that can be the talk of the town.

A Quick Tip to Tempt You!

While truffles bring an earthy taste and a unique aroma to the food, they are expensive. Since they are used in so many French dishes, there are alternatives available that you can use to bring about the same mellow and smooth texture to your creation. You can use the cost-effective truffle paste. If you have a dish where truffles are being used to add flavor only and have no aesthetic use (like the one in the recipe stated above), you can use them. This truffle paste has to be added only once you are done cooking. For the above recipe, if you are using truffle paste, add a very small amount about ½ teaspoon of it. Another way you can bring about the desired flavor is by sprinkling the dish with truffle oil once it is ready.

So, what are you waiting for? A dish befitting royalty awaits you.