Usuba
Scrambled Eggs with Truffle on Croutons
A delicate dish of whipped eggs with cream and truffle, served on crispy croutons. The eggs are cooked in a bain-marie, giving them a creamy consistency. Truffle adds an exquisite aroma and flavor.
- Total
- 30 min
- Standard serving
- 198.9 g
Ingredients
Total 8
Instructions
- 1
Step 1
Drain the liquid from the jar with truffles and save it. Cut 6 thin slices of truffle for decoration and set aside. Finely chop the remaining truffles.
- 2
Step 2
Heat corn oil in a pan. Place bread in a plate, pour milk over it and let it soak. In another plate, lightly beat one egg.
Dip the soaked bread into the beaten egg and place it in hot oil. Fry in batches on both sides until golden brown. Transfer the finished croutons to a paper towel to drain excess liquid. Keep them warm.
- 3
Step 3
Whisk the remaining 12 eggs with the milk (in which the bread was soaked), butter, and the reserved liquid from the truffles.
Place a saucepan with eggs in a larger saucepan with thick walls, filled halfway with hot water (water bath). Put on low heat.
Continuously whisk the eggs, especially along the edges where they will settle on the sides of the pan.
- 4
Step 4
When the egg mixture reaches a thick, creamy consistency, remove the saucepan from the heat. The eggs will continue to cook in the hot water for some time.
- 5
Step 5
Add cream and chopped truffles to the egg mixture. Mix well.
Distribute the prepared egg mixture over the croutons. Garnish each slice with a slice of truffle and serve immediately.
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