Yield: 2 servings. 8 eggs 1 white truffle 1 tsp. creme fraiche 1 tsp. butter to taste, salt and pepper Place the eggs, butter and truffle in an air-tight container in the refrigerator for two days. Crack four eggs into a bowl, add the yolks of the four remaining eggs and whisk vigorously. In a small sauce pot, whisk the eggs and butter gently over low heat. Once small curds begin to develop, use a wooden spoon to cook the eggs to the consistency of soft polenta. Add the creme fraiche and ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.