Truffle and egg form one of the most elegant and timeless pairings in gastronomy. The richness of the yolk perfectly complements the earthy, aromatic depth of truffle, creating a luxurious balance on the palate. Together, they elevate even the simplest dish into a refined culinary experience.
If you place whole eggs in an airtight container with a truffle overnight in the fridge. The eggshells are porous and will absorb the truffle aroma, infusing the eggs with flavor before cooking.
— Truffle products available in our store HERE–
Scrambled Eggs with Black Truffle (Œufs brouillés à la truffe)
Prep Time:
Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes
Serves: 2
Ingredients:
4 fresh eggs
10–15 g fresh black truffle (or high-quality truffle paste)
1 tablespoon unsalted butter
1 tablespoon cream (optional, for extra creaminess)
Salt and freshly ground black pepper
(Optional) toasted brioche or baguette slices for serving
Prepare the Eggs
Crack the eggs into a bowl and whisk them until smooth. Season with salt and pepper to taste. If you want a richer texture, stir in the cream.
Prepare the Truffle
If using fresh truffle, gently clean it with a soft brush and slice it very thinly using a mandoline or sharp knife. If using truffle paste, reserve it to stir in at the end of cooking.
Cook the Eggs (Double Boiler Method)
For best results, use a double boiler. Place a small bowl or saucepan over a larger pot of simmering water (make sure the upper bowl doesn’t touch the water).
Add the butter to the top bowl. Once melted, pour in the egg mixture.
Stir constantly with a wooden spoon or spatula over gentle heat. This slow method will yield silky, creamy scrambled eggs. Be patient—this takes 7–10 minutes.
Add the Truffle
When the eggs are just beginning to thicken but are still creamy, stir in the sliced truffle or truffle paste. Cook for 1 more minute, then remove from heat.
Serve Immediately
Spoon the eggs onto warm plates to prevent further cooking. Garnish with a few more truffle slices on top, if available. Serve with toasted brioche, crusty baguette, and optionally a glass of Champagne for an indulgent touch.
— Truffle products available in our store HERE–
Soft-Boiled Egg with Truffle Butter
A refined and minimalist recipe that showcases both the egg and the truffle’s aroma.
Prep Time:
Preparation: 5 minutes
Cooking: 4–5 minutes
Total: ~10 minutes
Serves: 2
Ingredients:
2 very fresh eggs
20 g unsalted butter (room temperature)
5–10 g black truffle, finely chopped or shaved (or 1 tsp high-quality truffle oil or truffle paste)
fine sea salt (or truffle salt)
Freshly ground black pepper
(Optional) toasted “soldiers” – strips of toasted bread, brioche, or sourdough for dipping
Make the Truffle Butter
In a small bowl, mix the softened butter with finely chopped or grated truffle. Season with a pinch of salt and freshly ground pepper. Let it sit at room temperature for 5–10 minutes to allow the flavors to blend. (If using truffle oil or paste, add just a small amount—it’s potent.)
Cook the Soft-Boiled Eggs
Bring a pot of water to a gentle boil. Carefully lower the eggs into the water using a spoon. Cook for exactly 4.5 to 5 minutes for soft, runny yolks. Immediately transfer the eggs to cold water to stop cooking. Let sit for 30 seconds.
Prepare to Serve
Gently crack and remove the top of the eggshell (use an egg cutter or the back of a spoon).
Serve the egg upright in an egg cup.
Finish with Truffle Butter
Place a small dollop of truffle butter directly inside the egg.
The heat of the egg will melt it, infusing the yolk with rich truffle aroma.
Add a pinch of fleur de sel and a turn of black pepper on top.
Serving Suggestion:
Serve with warm, crisp toast fingers for dipping into the yolk and butter mixture. A side of dressed arugula or a glass of Chablis or Champagne can elevate this to a luxurious brunch or amuse-bouche.
Variation:
For extra indulgence, top with a few shavings of Parmesan or a few drops of aged balsamic vinegar.
— Truffle products available in our store HERE–
Truffled Poached Egg on Creamy Mushroom Purée
This dish combines a perfectly poached egg with truffle oil (or fresh truffle) and a silky mushroom base—rich, earthy, and beautifully balanced.
Prep Time:
Preparation: 15 minutes
Cooking: 10–15 minutes
Total: ~30 minutes
Serves: 2
For the poached eggs:
2 very fresh eggs
1 tbsp vinegar (for poaching water)
For the mushroom purée:
150 g mushrooms (cremini, porcini, or a mix)
1 small shallot, finely chopped
1 tbsp butter
1 tbsp heavy cream
Salt & pepper, to taste
For garnish:
1–2 tsp high-quality truffle oil or 5 g shaved black truffle
Fresh herbs (e.g., chives, parsley, or microgreens)
Toasted brioche or sourdough (optional)
Make the Mushroom Purée
In a pan, melt the butter and gently sauté the shallot until translucent. Add chopped mushrooms and cook until soft and golden, about 6–8 minutes. Season with salt and pepper. Add a splash of cream and blend the mixture into a smooth purée using a hand blender or food processor. Keep warm.
Poach the Eggs
Fill a saucepan with water, bring to a light simmer (not a rolling boil).
Add vinegar (this helps the egg white set).
Crack each egg into a small bowl or ramekin.
Stir the water to create a gentle whirlpool, then slide the egg into the center.
Poach for 3–4 minutes until the white is set but the yolk remains runny.
Remove with a slotted spoon, drain on paper towel.
Plate the Dish
Spoon a generous layer of mushroom purée onto a warm plate or shallow bowl.Gently place the poached egg on top. Drizzle with a few drops of truffle oil or top with truffle shavings. Garnish with herbs or microgreens. Optionally serve with toasted bread on the side.
Suggested Pairing:
A glass of white Burgundy (e.g., Meursault or Puligny-Montrachet) or a dry Champagne complements the richness beautifully.
