Scrambled eggs with truffles (3)
Instructions
50 g of truffle cut in very thin slivers and arrange in a saucer; heat a non-stick pan with a little olive oil and break 4 eggs directly; Cook for 1 minute until the egg white becomes almost completely white; at this point break even the yolks, add the truffles, salt and cooking courses while continuing to mix for a few seconds, so that the mixture does not pull too.
Served piping hot garnished with truffle.
Ingredients and dosing for 4 persons
- 50 g of truffles
- 1 thread of olive oil extra virgin
- 4 eggs
- Salt