We went with the classic option and decided on Scrambled eggs, just your own favourite recipe for scrambled eggs is fine. The eggs were infused with truffles in a covered bowl in the fridge for a few days. The aroma permeates the shell of the eggs, and you will taste the flavour when the eggs are cooked. It also escaped out the door of the fridge every time it was opened.
Shaving extra white truffle on top adds to the flavour. Subtle but distinctive……. and definitely elevates the humble egg to another level. We also infused a Brie, of perfect ripeness with slices of the Burgundy truffle. It is simple – slice your Brie in half, and I used a microplane grater to slice the truffle. Place the other half on top.Wrap in clingfilm and keep in the fridge for several days. Make sure you bring to room temperature before serving. We served our cheese with fresh walnuts, and some of our slow roasted Quince. The Quince was a perfect accompaniment and cut the richness of the cheese.
Truffle butter was next, it can be used in a variety of ways, and is so useful to have in the kitchen. Bring your butter to room temperature, grate your truffle, microplane grater does the job again, and mix into the butter, form into logs, wrap in paper, and freeze. It has a frozen shelf life of 2-3 months. Slice off rounds to top a steak, stuff under chicken skin before roasting, cheese scones with truffle butter will transform your morning tea or coffee. Duck is another perfect match with truffle. I would love to hear any other suggestions that have worked well.