Fried Eggs With Truffles Recipes

TRUFFLE EGGS

Steps:

• Grate about half of the truffle on the larger side of a box grater.
• In a large bowl, whisk eggs and cream. Add salt and pepper to taste. Add the grated truffle, set it aside for about 15 minutes.
• Finely chop the herbs. Reserve a little for garnishing and add the rest to the eggs.
• Heat a non-stick pan on medium heat. Add butter and let melt. Reduce the heat to medium-low. Slowly pour the eggs into the pan. Heat very slowly, leave untouched for about 15-20 seconds or until very slightly set on the bottom.
• Move the eggs across the pan using a spatula for cooking evenly into large egg folds. Move gently in the pan for about 1-2 minutes; it depends on the heat.
• The eggs should be mostly set yet still slightly moist and not dry. They will continue setting slightly in the pan and on the plate. Aim for them to look like in the pictures, large set fluffs that are still shiny with moisture, but no pools of uncooked eggs.
• Serve: Transfer to slightly warm serving plates, shave the remaining black truffle on top. Sprinkle with a little freshly ground black pepper and serve immediately.

TRUFFLED SCRAMBLED EGGS

Steps:

• Place a medium (10-inch) saute pan over low heat. Add the butter and allow it to melt but not completely. In a large bowl, whisk together the eggs, half-and-half, 1 teaspoon salt, and 1/2 teaspoon pepper until the yolks and whites are just blended. Pour the mixture into the pan but don't mix it.
• Allow the eggs to warm slowly over low heat without stirring them. This may take 3 to 5 minutes, so be patient! As soon as the eggs start to cook on the bottom, use a rubber spatula to scrape the bottom of the pan and fold the cooked eggs over the uncooked eggs. Once the eggs start to look a little custardy, stir them rapidly with the spatula until they are the texture of very soft custard. Remove the pan from the heat before the eggs are fully cooked, as they will continue to cook in the warm pan. Immediately, stir the truffle butter into the eggs. This will stop the cooking.
• Cut the slices of toast in half diagonally and place them on 3 dinner plates. Spoon the scrambled eggs over the toasts and garnish with minced chives. Sprinkle with salt and serve hot.

TRUFFLED FRENCH FRIES

Steps:

• Cut potatoes to desired size, but not too thick. Try to ensure fries are as close to the same size as possible.
• Place fries into a microwave-safe container and microwave for 4 minutes.
• Place oil into a frying pan and heat to 375 degrees F (190 degrees C).
• Place 1 to 2 handfuls of fries in the frying pan and fry until browned and soft, 4 to 5 minutes, turning and tossing frequently to cook evenly.
• Preheat the oven to 225 degrees F (110 degrees C).
• Drain fries in a bowl lined with a paper towel. Toss fries in the bowl to get rid of excess oil; remove paper towel.
• Combine cilantro, Parmesan cheese, garlic, salt, and pepper in a bowl. Toss fries in the mixture until well mixed. Drizzle fries with truffle oil and toss again until well mixed. Transfer fries to an oven-safe container.
• Bake in the preheated oven to allow truffle oil to settle and reheat fries, 5 to 7 minutes. Serve fries while hot.

FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL

Steps:

• In a bowl, whisk the eggs and water;.
• Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
• Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
• Season with salt and pepper; transfer to plates.
• Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.