Sunday, November 8, 2009

Sunday Morning :: Egg & Black Truffle 'Brouillade'



It's A.'s birthday next Sunday!  In celebration of the start of his b-day week I wanted to make a delicious breakfast this morning.  And what better way to start the day than with fresh black truffles?

I went on a bit of a truffle frenzy the other day when walking around Chelsea Market.  I walked out with a jar of truffle butter, truffle ricotta raviolis from Boun Italia, and my very own black truffle!  Isn't it lovely? I'm so in awe of where these little things come from and their rarity.



The price of truffle by the pound is pretty intimidating, but you can buy one truffle (roughly: 1 ounce) for around $20 - $25.  Or truffle butter for around $10 for a 4 ounce container.  There are also a great variety of affordable truffle flavored oils which are great for risottos or pastas.

Excited with my little truffle, I started doing some research on potential dishes.  I saw mention of a french dish called a "Brouillade" (which means 'scrambled') of eggs and black truffles.  So tempting... and you can't ask for more luxurious breakfast!  I ran out for a fresh baguette and started cooking. 

It's traditionally one of the first dishes served from the truffle harvest. You allow the eggs to sit overnight (up to 2 days) with the truffles so that the aroma starts seasoning the eggs.  Then the eggs are slowly cooked with the shaved truffle, heavy cream and butter over a 'bain marie' to create a a creamy, smooth, aromatic scramble.  

It's so delicious, and elegant!  The slowly cooked eggs are velvety smooth, and the truffle taste is delicate but distinctive.  Perfect!!!  ...I might start serving this as a dinner appetizer.  

Enjoy!  



EGGS with BLACK TRUFFLES "BROUILLADE"
(serves 2)
6 large Eggs
1 ounce Truffle
2 tablespoons of Heavy Cream
1 tablespoon unsalted butter (or Truffle Butter for a stronger taste!)
Salt & pepper to taste

This recipe is all about the few ingredients, so use good quality eggs.  I always buy free-roaming eggs.  


Clean the truffle by running it over a gentle stream of cold water to remove any dirt, pat dry.  Store the eggs in an airtight container with the cleaned truffle in the middle overnight or for up to 2 days.

When you are ready to prepare the eggs.  Crack the eggs open and whisk with salt.  Shave the truffle thinly, set aside a few whole shavings for garnish, and finely chop the others and add to the egg mixture.  Store the eggs and truffles in an airtight container in the fridge for 2 hours.



Bring the water in the 'bain marie' bottom pot to a boil. (Note: I do not have a 'bain marie' pot so instead I use a stainless steel mixing bowl that fits perfectly atop one of my sauce pots.  In a pinch, use a non-stick skillet over the lowest heat).  

In the top portion of the double boiler pour the egg mixture and the cream.  Whisk the eggs continuously as they start to cook and thicken.  Do not allow the eggs to scramble.  You want a creamy consistency instead of large lumps.   As the mixture starts to thicken, add the butter and more salt to taste.  Continue to whisk until cooked but remain creamy.  The total cooking time will be no longer than 8 minutes.



Remove from the heat and serve immediately.  Garnish with truffle shavings and accompany with fresh baguette or country bread slices.



1 comment:

Fernando said...

Se ve delicioso!! Podrias conseguir la receta del rizzoto con trufas?

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