In article >, "ViLco" > wrote:
>Phred wrote:
>
>> He recommended using my meagre quantity finely sliced over perfectly
>> cooked scrambled eggs.
>>
>> I'll probably end up doing that as my introduction to the world of
>> truffels. But it occurred to me that the accumulated knowledge of the
>> denizens of this group may be worth mining for alternative
>> suggestions. Anyone care to offer a recommendation or two?
>
>White truffles get used raw, black truffles get cooked, even if just a
>little.
>What kind of truffles do you have there? If they're white then your friend
>gave you a very good tip, it's also typical in Langhe (Piedmont) the most
>renowned white truffle area in Italy.

Thanks for your reply ViLco.

They're pretty damn dark! :-) I did ask him if they should be folded
into the scrambled eggs towards the end of cooking like I would
normally use parsley, but he said to just slice them finely on top of
the cooked brew. (So now I'm a bit confused. :-)


Cheers, Phred.

--
LID