Scrambled eggs
with PĂ©rigord truffle
recette a la truffe

Whisk the eggs in a bowl placed in a water bath and incorporate some "quail's egg portions of truffle butter". You'll need 2 eggs and one quail's egg portion of truffle butter per person.
Unlike an omelette, scrambled eggs must have a creamy consistency, with the eggs only very lightly cooked.
Serve hot.

We enjoyed a dry as well as fruity Bergerac white with this dish.