G'day mates,

A friend imported a few truffles from down south (from a grower near
the artificial city of Canberra if I got the details right). My $25
share amounted to 10 grams (rather less than half an ounce to
translate for any imperialists watching).

The bloke who organised the deal is something of a gourmand and, as
I've never cooked with truffles before, I sought his advice.

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?

TIA.


Cheers, Phred.

--
LID

"Phred" > ha scritto nel messaggio

> A friend imported a few truffles from down south (from a grower near
> the artificial city of Canberra if I got the details right). My $25
> share amounted to 10 grams (rather less than half an ounce to
> translate for any imperialists watching).
>
> The bloke who organised the deal is something of a gourmand and, as
> I've never cooked with truffles before, I sought his advice.
>
> 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?

Different t4ruffles do different things. I live where we have black winter
truffles, black summer truffles and white truffles. One general rule for
all is no garlic.

Black truffles can be cooked to good effect, but summer ones you need a lot
more to get an effect. Since it is winter there...

White truffles may not be cooked. Shave them thinly over a cooked item,
like eggs, pasta dressed with oil or butter (no cheese) or roast turkey
breast.

That's quite a price they took, so they better be good. That's higher then
whites in a plentiful year and almost as high as in a rare year. My
neighbors hunt them and I can generally get them for about 1 euro per gram.
I don't know the exchange rate.

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.
--
ViLco
Let the liquor do the thinking

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

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.
--
ViLco
Let the liquor do the thinking

"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

"ViLco" > ha scritto nel messaggio
> 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.

But the outside of a white truffle isn't white but brown, and the inside is
only white because they say so. He paid white truffle price for that thing.

Giusi wrote:

>> 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.

> But the outside of a white truffle isn't white but brown, and the
> inside is only white because they say so.

Have you ever seen a black and a white truffle one near the other? Maybe my
experience is limited to what I've seen both in Alba and Acqualagna but one
can tell the difference perfectly even without being an expert. Morevoer, if
he's in doubt he can contact the seller: he *must* know what he sold to
Phred.

> He paid white truffle price for that thing.

I don't know truffle prices in AUS but I know that 25 AUS$ for 10 grams is
1.8 EUR a gram, : here in Italy that's about the price of noble black
truffles from Langhe, while white Alba truffles were over 40 EUR a gram last
year (which is 4300 euros per kg). Sure umbrian white costs much less than
Alba white.
--
ViLco
Let the liquor do the thinking

(Phred) wrote in news:99vo3uFjhgU1
@mid.individual.net:

> 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. :-)
>


Shave them onto the scrambled eggs.

No need to cook them.


--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

(Phred) wrote in news:99vo3uFjhgU1
@mid.individual.net:

> 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. :-)
>


http://www.abc.net.au/tv/cookandchef/txt/s2023832.htm


Truffle Scrambled Eggs.

Ingredients

3 free-range eggs
1 heaped tablespoon sour cream
20mls sparkling wine
40g butter, cut into cubes
Chervil
Shaved black truffle
Parmesan shavings
Pepper and sea salt
Extra virgin olive oil (evoo)
1 slice white bread


Method

Whisk together the eggs in a bowl; season with salt and pepper. Add sour
cream and butter in knobs, don't whisk. Heat a frypan with a little butter
until it foams. Add egg mix to frypan and gently fold over medium heat.
When the eggs start to firm up, take them off the heat and add a dash of
sparkling wine to lighten and freshen the mix. Pile the scrambled egg onto
the bread.
Before the egg cools, shave the truffle on top, add chervil and parmesan
shavings. Eat immediately.

To finish off an extravagent breakfast, add a couple of oysters and serve
with a glass of chilled bubbles.



(I'd ditch the white bread and use wholemeal :-)

--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed

I'm back. wrote:

>> 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. :-)

> http://www.abc.net.au/tv/cookandchef/txt/s2023832.htm

Way too much ingredients: egg, truffle and salt is unbeatable.
--
ViLco
Let the liquor do the thinking

"ViLco" > wrote in :

> I'm back. wrote:
>
>>> 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. :-)
>
>> http://www.abc.net.au/tv/cookandchef/txt/s2023832.htm
>
> Way too much ingredients: egg, truffle and salt is unbeatable.




Don't knock it till you've tried it.


Maggie and Simon would *never* do us wrong!! :-)


--
Peter Lucas
Hobart
Tasmania

Nothing ever truely dies
the Universe wastes nothing
everything is simply... transformed