Soft eggs with Black Summer Truffle - Tuber aestivum.

Name: Soft Eggs with Black Summer Truffle
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 portions
Ingredients: 4 eggs; 25 g butter; 10 g creme fraiche or cream; 8-10 g Grade I Black Summer Truffle - Tuber aestivum; Sea salt

A brunch or tasting-menu dish that keeps truffle aroma close to warm fat, without heavy seasoning.

Request fresh allocation How much truffle per dish?

Ingredients

4 eggs
25 g butter
10 g cream or creme fraiche
8-10 g Grade I Black Summer Truffle - Tuber aestivum
Sea salt

Method

Whisk eggs lightly with salt.
Cook slowly over low heat with butter.
Remove from heat while the curds are still soft and fold in cream.
Serve immediately and shave fresh truffle over the top.

Portioning

Use 3-5 g per plate for a chef trial. Increase when the dish is the feature course.

Use soft eggs for a low-waste chef trial.

The format lets chefs test aroma and shaving portion before building a larger menu.

Request a 50 g Chef Trial Tagliatelle recipe