Scrambled Eggs
with Truffle

Scrambled Eggs with Truffle Shavings

Serves 4

8 eggs
12g truffles
(or truffle shavings for a more economical option)
salt and pepper
4 tbsp créme Fraîche
20g butter
bread to serve

Save a good-looking truffle slice for decoration.
One hour before the meal, break the eggs into a bowl and add the truffle shavings, salt and pepper.
Mix lightly and let it rest until it's time to eat.
Cook the scrambled eggs as you usually make them or, for more delicately infused flavour,
cook them in a double boiler or bain-marie folding the mixture to create a scrambled egg effect.
When they start getting denser, add the créme fraîche and butter and mix for a few seconds.
Serve on a thin toasted slice of country-style bread, or in individual ramequins crowned
with a little truffle slice.

Any luxury products is likely to spawn imitations and there is a proliferation of chemical truffle-flavoured items in the shops that have never come near a real truffle. According to Michel Tournayre, president of the French Truffle Federation, three quarters of derivative truffle products, such as oil, vinegar and mustard, are produced using artificial flavours. The main concern is that consumers who may not be familiar with the taste of the real thing are not able to differentiate between what is fake and what is not. As the saying goes: If it sounds too good to be true, it probably is. Better save your money for the genuine article.