As summer drew to a close, driven by nostalgia, I decided that autumn could not begin without the fragrance of black truffles filling the kitchen. Moreover, I concluded that this had to happen "ASAP," so I began my search on the vast internet. I didn't stop until a box arrived at my door, emanating the intoxicating aroma of truffles even before it was opened. As a bonus: a package of dried porcini mushrooms. Great joy, one that any gourmet can understand.
I can honestly say, with a heart full and nostrils delighted, that my entire fridge now smells of truffles. Even though they’ve found their special container and now rest proudly (pun intended!) on a bed of rice, according to proper storage traditions.
Did you know that if you store a few eggs in the same container as truffles, even for just a day or two, they absorb the truffle’s fragrance and develop a special aroma? I wanted to test this on my own taste buds 😀 So, I moved from theory to practice, and I can confirm the result: it works! And when "truffled eggs" — as I’ve come to call them — await you at breakfast, your enthusiasm for starting a new day instantly rises.
Scrambled eggs. That’s how it’s known in our parts. But somehow, when I say brouillade aux truffes noires, the morning takes on a different melody, and breakfast becomes pure poetry. A dish that’s both rustic and refined, simple yet incredibly sophisticated at the same time. And all because of one tiny addition: slices of black truffle, leaving behind that enticing aroma, like the lingering perfume trail of an elegant lady.
Here are the ingredients I used:
A cube of butter
3 eggs
Two tablespoons of 32% fat cream
Fleur de sel de Guérande
A small black truffle
The process was not complicated at all, taking just a few moments in which the house filled with a scent that could attract anyone – true magic! I heated the pan and melted the butter cube. Once it had melted, I removed the pan from the heat, cracked the eggs directly into the pan, added the two tablespoons of cream, then returned the pan to the heat and started stirring vigorously and continuously with a silicone spatula. When everything reached the consistency I liked, I grated half of the black truffle over the entire dish, making sure to season everything with a touch of fleur de sel de Guérande, stirring once more to harmonize all the flavors. Et voilà! Brouillade aux truffes on a crisp morning! I served it all in a decorative mini-cocotte, with slices of the remaining half of the truffle.
And if there was any doubt left, the French omelette with thinly sliced freshly cut truffles was, in turn, an absolute must-try. Not quite at the crack of dawn, but rather at a brunch, with a glass of champagne added, and of course, with two slices of artisanal sourdough bread. A true indulgence!
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