Truffled Scrambled Eggs with Chives

Credit: Didier Loire
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Step 1: Eggs

Finely chop the chives. Break the eggs one after the other into a ramekin, then transfer them to a soup plate.

Generously butter the inside of a sauté pan, and rub with a clove of garlic.

Stir the eggs without beating and add to the sauté pan. Season with fleur de sel and cook over a double-boiler, stirring constantly with a wooden spatula.

As soon as the eggs become creamy, remove from the heat, add a few dabs of butter and stir.

Sweat the truffle puree in brown butter in a copper sauté pan. Add the chicken consommé and simmer for 3 minutes.

Add the truffle juice and the truffle oil and season to taste.

Step 2: Plating

Add the chives to the scrambled eggs, season to taste, and coat with the truffle sauce. Serve immediately.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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