Scrambled Eggs with Truffles
This recipe, Scrambled Eggs with Truffles, serves 4 to 5 people, has a prep time of about 5 minutes, and can be viewed on the Web site http//www.truffes.com within their catalog. This recipe is a newer method of making eggs that are scrambled. Eggs are mixed using half and half cream, then cooked slowly over the water bath. Usually, while preparing eggs that are scrambled, you could mix the eggs with some butter and milk. This recipe is heavy on the cream and butter, and possesses huge portions. This recipe actually requires sixteen eggs as well as one cup of cream – that is to serve just four individuals.
The eggs are extremely creamy and smooth, and could work extremely well without truffles – the truffles just offer a bit of flavor as-is. The eggs could be awesome with some herbs that are fresh – chives and thyme are especially tempting. Give these eggs a chance, without or with the truffles. Remember, that this recipe is located in the catalog of the Web site http://www.truffes.com.
16 extra large eggs
2 teaspoons kosher salt
4-5 slices toast
1 truffle, black
1 c. half and half
½ t. black pepper that is freshly ground
Beat the pepper and salt, half and half, and the eggs together within a bowl of glass until mixed, yet not frothy. Then you will shave truffle within the egg blend using a mandoline or truffle shaver. If there is time, you can cover with a wrap that is plastic and set it in the refrigerator for a couple of hours.
Once you are prepared to serve, put a bowl over the saucepan of water that is simmering. You should cook over water, occasionally stirring using a spoon that is wooden, until eggs are custardy and thick. The spoon should stand up within the center of eggs as they’re correctly cooked. This should take around twenty to twenty-five minutes. Finally, remove immediately from heat.
Put a single toast slice onto every plate, then serve with eggs that are cooked. There are many more wonderful recipes like this one in the catalog of the Web site http://www.truffes.com
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