Cooking Across 4 Generations

I bring you a service interruption to my recent travel posts. Having had all manner of exotic ingredients during our holiday (think foie gras, exotic mushrooms, bamboo clams, truffles) I was happy to receive an email from Bonnes Truffes letting me know that fresh Australian truffles were in season. I placed an order and eagerly awaited delivery of what Brillat Savarin called ‘diamonds of the kitchen’.

Not having encountered a fresh truffle before Mr. CA4G and I realised quite quickly that they are rather pungent. Upon opening the package they were in, Mr. CA4G quickly asked what the stench was, thinking there was something off in the fridge. We had a bit of a laugh.

I also got to use the $60 truffle slicer that I bought two years ago. I knew I would have a use for it one day.

My first plan for using them was scrambled eggs. To do this I needed an airtight container and some eggs. The eggs are placed in the container with the truffle for at least 24 hours. I would recommend a little longer, maybe two or three days. Then you make your scrambled eggs as normal.

Personally I use about 3 tablespoons of cream for 5 eggs, a little salt and pepper, about 20 grams of butter melted in the pan. Whisk the cream and eggs and then in to the pan and gently stirred with a silicone scraper until they are cooked through.

On to some toast and then I finely sliced some truffles over the top.

Delicious! So good in fact we had it two days in a row.

I also used the truffles for lunch with fresh pasta, a little onion and pancetta sautéed in olive oil, butter and lots of parmesan. I also shaved more truffle over the top. Not the healthiest option but certainly very tasty.

A delicious weekend all round.

I have a small piece left some eggs in with it for scrambled eggs on the weekend and another lot of the pasta. Can’t wait!