
Black Truffled Scrambled Eggs
Ingredients:
Eggs (In The Shell) – 8
Cleaned Medium Fresh Black Truffle -1
Salt & Freshly Ground Black Pepper
Extra-Virgin Olive Oil – 2 tsp
Butter – 500 grams
Cream – 10 grams
Method:
- Put eggs (in the shell) and black truffle into a large bowl, cover with plastic wrap and refrigerate for at least 24 hours to let truffle perfume eggs.
- Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper, add the cream and butter, Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside.
- Grate the remaining truffle on large holes of a box grater, then stir into eggs. Heat olive oil or butter in a large skillet over medium heat. Add eggs mix and cook, stirring often, until just set, 2-3 minutes. Garnish with reserved truffle slices.
Cava – Macabeu is the primary grape used in Cava production. Despite its importance, Macabeu tastes somewhat simple. It has faint floral aromatics, a lemony flavour with a slightly bitter finish that tastes similar to green almonds. Xarel·lo (sounds like ‘Cheryl-ooh’) on the other hand, is much more aromatic with rich floral aromas and pear/melon-like notes. The last grape, Paralleda, is blended for its ripping high acidity and zesty citrus flavours. Together the three Spanish grapes create a balanced fruity sparkling wine that’s less sweet than Prosecco but not as nutty as Vintage Vintage.
