Fresh Black Truffle Scrambled Eggs

INGREDIENTS

Serves 2

• 4 large free-range eggs
• 1 tbsp unsalted (can be truffle butter if you like) (plus extra for serving)
• 5–7g fresh black truffle, finely grated or thinly shaved
• Salt to taste
• Optional: a splash of cream or milk for extra richness

INSTRUCTIONS

1. Infuse the eggs (optional, for max flavour):
   Store you fresh truffle wrapped in kitchen paper on a glass container with the eggs for a few days if possible. Eggs are porous and will absorb the aroma.
   
   Alternatively a short cut is to crack the eggs into a bowl and add half the truffle. Cover and let sit in the fridge for 6–12 hours. 
2. Whisk the eggs:
   Beat the eggs with a pinch of salt (and cream, if using) until fully combined.
3. Cook low and slow:
   Heat the butter in a non-stick pan over a low heat. Pour in the eggs and stir slowly and continuously with a spatula.
4. Take off the heat early:
   Once the eggs are softly set but still creamy, remove from heat. Add some more truffle at this stage which will release it’s aroma as the eggs continue to cook from the residual warmth.
   

To finish:

1. Spoon onto warm plates, top with a few dots of butter and the remaining grated or shaved truffle. Fork through the truffle so it warms through into the eggs.