Recipe

Step 1: In a bowl, whisk the eggs and whipping cream very gently together.

Step 2: Heat a pan over high heat and add the butter. When the butter starts to foam, take off the heat and pour in the egg mixture. Return to the heat and stir with a wooden spoon. Add the white truffle and chives and mix for another minute or so until scrambled.

Step 3: Scoop the scrambled egg into an egg cup or the hollowed eggshell. Top with 2 shavings of white truffle.

Note: To increase their flavour before using, store the truffles in a jar with 4 oiled eggs resting on paper towels for 4 to 5 days. The longer they’re jarred, the better the flavour. If you’d like to present this dish in a different way, serve the scrambled eggs in the eggshell on top of black Hawaiian sea salt. Crack the eggs with an egg topper to ensure a clean cut. Put the eggs in a bowl and carefully clean out the shells.

Reprinted with permission from Marc Thuet’s French Food My Way (2010 Penguin Group Canada).