Scrambled Black-Truffle-Infused-Eggs

Thanks to cooking reality shows such as My Kitchen Rules Australia and Iron Chef that I have been addicted to lately, strangely, I begin to exhibit some fascination towards truffle.

My closest encounter with truffle is at a fine dining restaurant where I had some pasta finished with truffle oil. Possibly the lack of refined palate, I somehow failed to distinctly identify the taste/aroma of truffle. Yes, I do realise the flavouring of truffle should be subtle and unfortunately, eating the pasta then did not stop my curiousity towards  the mysterious fungi.

Deep down I knew the only way to cut it is to use this highly prized and priced ingredient in my cooking.

Imagine how joyous I was when my favourite local grocer, A Slice of Orange, starts to stock truffle products in conjunction with the truffle season in Winter. There are truffle salt, truffle honey and truffle-infused eggs!

Yes, you see it right, it’s truffle-infused eggs!

I was as curious as you were when I saw the words on the packaging and I know I’ve got to have them.  So this leads to the question on how does this work? As it was explained by my friendly grocer, they are basically organic free range eggs vacuum sealed with truffles. True enough when I was ready to cook the eggs at home, there was a mild wave of woodiness filled the air as I cracked them open. I must say when it comes to cooking posh eggs likes these, there is no better way to savour them by scrambling them right?

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