Versions abound of this classic and
simple combination of truffles and scrambled eggs. This
one is adapted from Colman Andrews from his classic text,
Catalan Cuisine, and originates from the Eldorado
Petit restaurant in Barcelona. For best results, store
eggs in container with the truffles for 2-3 days prior to
preparing this recipe.
1 pound wild or white
mushrooms
4 tablespoons
butter
8 eggs, the fresher the
better
3/4 ounce black
truffle
2 tablespoons milk or
cream
2 ounces Manchego
cheese
White pepper
Wash, dry, and coarsely chop the
mushrooms. Finely chop or grate the truffle (we find
that a Microplane grater is the perfect tool for grating
truffles. If you don't already own one, you really must
get one, available in most good kitchen stores. It's superior
for grating hard cheeses as well.), saving a couple of
slices Grate the Manchego cheese.
In a large frying pan, melt 2
tablespoons of butter. When butter starts to foam, add
mushrooms and saute until soft.
Meanwhile, beat the eggs with the
milk or cream, a touch of white pepper, and the grated
truffles.
In the top of a double boiler, melt
the remaining two tablespoons of butter. Scramble the eggs
softly, being careful not to overcook.
