✦ Featured
Le Chaudron recipe
Œufs brouillés aux truffes
Truffle scrambled eggs
⏱ 15 minServes 2Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
12very fresh eggs
60 g (2 oz)fresh black truffleTuber melanosporum
100 ml (½ cup)thick crème fraîche
80 g (3 oz)unsalted butter
8 slicessandwich breadfor toast soldiers- 3 tbsptruffle oil
1bunch of chives
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 12 very fresh eggs
- 60 g (2 oz) fresh black truffle Tuber melanosporum
- 100 ml (½ cup) thick crème fraîche
- 80 g (3 oz) unsalted butter
- 8 slices sandwich bread for toast soldiers
- 3 tbsp truffle oil
- 1 bunch of chives
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- STEP AHEAD: 24 hours before, put the 12 eggs in an airtight container with the whole fresh truffle. Eggshells are porous, so the eggs absorb the truffle's aroma.
- This infusion is the secret: without it, the result is ordinary despite the expensive truffle.
- Gently brush the truffle clean under a trickle of cold water and pat dry. Slice half into paper-thin 1 mm shavings with a sharp knife. Chop the other half for the eggs.
- Crack the 12 truffle-infused eggs into the medium saucepan or mixing bowl. Whisk hard until smooth and slightly frothy. Season with fleur de sel and plenty of freshly ground pepper.
- Set up a water bath: heat a large pot of simmering (not boiling) water. Set the pan of beaten eggs over it on very low heat. GENTLE cooking is ESSENTIAL for creamy eggs.
- Add 50 g (3½ tbsp) cubed butter to the eggs and stir constantly with a silicone spatula, SLOWLY and STEADILY, for 15-20 minutes until the eggs start to set but stay creamy.
- When the eggs start to set (creamy, no lumps), stir in the chopped truffle and keep stirring 2 minutes. Off the heat, stir in the crème fraîche to stop the cooking.
- Toast the 8 slices of bread and cut into soldiers. Serve the eggs right away in shallow bowls, drizzled with truffle oil and topped with truffle shavings and snipped chives, with the toast soldiers.
This recipe is waiting for you, step by step.
Hands-free cooking mode, quantities that adjust themselves, a fridge that tells you if anything’s missing — and 2,798 regional recipes.
What the table says
No ratings yet — be the first to rate it.
No comments yet. Be the first to leave a review — from the app, or right here once signed in.
Your rating
★★★★★
To rate and comment here, sign in with the app — one scan and the site becomes your Chaudron. Your review also shows up in the app.