This classic combination is amazing, and amazingly expensive!
I happened upon an opportunity to buy some white truffles in season from Alma Gourmet at a time when I had some extra cash to blow on an extravagance. I had read about and heard about white truffles, but I had never had the opportunity to try them myself, so I grabbed the opportunity, even though it was $295 for a one-ounce truffle. At least the shipping was free!
We tried them three ways: shaved over scrambled eggs, shaved and mixed into the eggs to absorb the flavor, and shaved over pasta with butter and cheese, the way Richmond had enjoyed it at a memorable culinary experience in Venice. This was my favorite way to enjoy them.
- Beat the eggs in a bowl.
- Shave the truffle into the eggs and stir well.
- Let the eggs absorb the truffle essence in the refrigerator for 4 hours or more.
- Melt the butter in a pan until the foam subsides and it smells fragrant.
- Scramble the eggs over low heat, letting them set on the bottom before turning. Lower heat is better for the truffles.
- Serve hot.
White truffles are at their best with rich buttery or oily dishes. Do not overcook them; heat degrades their flavor.