THE TRUFFLE-HERB CLOUDS

(Our Play on French Scrambled Eggs with Truffle)

THE TRUFFLE-HERB CLOUDS

Ingredients: 4 Eggs (whisked), 50g Butter, 2 tbsp Double cream, 1 tsp White pepper, 1 tsp Garlic powder, 1 tbsp Truffle oil, Fresh Chives...

Ingredients

  • 4 Eggs (whisked)
  • 50g Butter
  • 2 tbsp Double cream
  • 1 tsp White pepper
  • 1 tsp Garlic powder
  • 1 tbsp Truffle oil
  • Fresh Chives

Cooking Method

  1. The Bloom Whisk the spices into the eggs with a tiny 5ml splash of cream; the fat will release the aromatics.
  2. The Architect Melt butter in a small pot on very low heat until foaming.
  3. The Scorch Add the eggs; stir constantly with a whisk for 4 minutes until it forms a creamy, uniform cloud.
  4. The Silk Merge Whisk in the remaining cream at the last second to stop the cook.
  5. The Final Flourish Drizzle with truffle oil and top with raw chives and extra white pepper.

Cuisine: French

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