NOSHtrekker, Scrambled Eggs with Truffles
French Egg Brouillade with Truffles

John and Samantha are owners of Robertson Truffles, home to one of the highest quality Black Perigord Truffles in Australia. On their truffle farm, they tend to 375 Australian Oak Trees that produce truffles that they harvest from June to August each year.

Black Perigord Truffles are some of the most expensive truffles in the world (hence their nickname ‘Black Diamonds’), and are prized for their earthy flavour and sublime aromas. Despite their status in the culinary world, the opportunity to savour them does not need to be exclusive to special occasions.

Below, Samantha shares a recipe for a luxurious scrambled eggs with truffles that is pure decadence any time of day.

If you are in Singapore from 23 August – 1 September, you can taste Robertson Truffles at The Fullerton Hotel’s “Flavours of Australia’s Southern Highlands” food festival. More information here.

Preparation Time: 2 hours
Cooking Time: 5 minutes
Cooking Time: Servings :4

8 large eggs
1 ounce black truffles (finely chopped or shaved)
6 tablespoons butter (softened)
3/4 teaspoon salt
1/2 teaspoon white pepper


French egg brouillade (which translates to ‘scrambled’ in English) is made in a double boiler.

2 hours before cooking, crack the eggs in a container, then add some truffle shavings. Sit refrigerated and to allow the eggs absorb the truffle flavor.

Whisk the eggs in a bowl set over a small pot of simmering water until they have curdled but not to the point where they’ve lost their creamy nature. French scrambled eggs are naturally soft and creamy without the need to add any cream.

Finish with some fine truffle shavings on top of your egg brouillade.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>