"ViLco" > wrote in message
...
> Phred wrote:
>
>>> 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. :-)
>
> Me too, am confused. But if he knows those truffles well, he'll sure know
> how to cook them. You could try using half of the truffles as he told you,
> then if you like the result go on like that otherwise try adding the
> grated truffle to the egg for the last minute or two.


If they have the truffle smell to them, put them in the carton of eggs for
awhile and they will permeate through the shells giving a subtle flavour to
the eggs, creating what I have always known as truffle eggs.

Mike