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Scrambled eggs with black truffles
- 10 g of butter
- 8 eggs
- 25g of black truffle peels
- 1 fresh black truffle of 25g
- 2 tablespoons fresh cream
- Salt and pepper
Melt the butter in a thick-bottomed saucepan. Pour the eggs with the truffles, add the fresh cream and stir continuously until the preparation is homogeneous and creamy.
Season with salt and pepper.
Scrambled eggs can be served with slices of toast.