Brouillade à la Truffe (Truffle Scrambled Eggs)

Steps

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1. 1
   Crack the eggs into a bowl and combine with thinly sliced fresh black truffle. Cover and refrigerate for 24 to 48 hours to allow the eggs to absorb the earthy truffle flavor.
   ▶ ≈0:28
2. 2
   Slice the country bread and toast it lightly in a little butter or fat until golden brown. Set aside.
   ▶ ≈0:14
3. 3
   Heat a saucepan over medium heat until just warm, then add cold butter cut into small pieces. Do not add salt at this stage, as salt will break down the egg proteins and make them watery.
   ▶ ≈0:56
4. 4
   Pour the egg and truffle mixture into the warm pan. Reduce heat to medium and stir constantly for 8 to 9 minutes, scraping the bottom and sides of the pan frequently.
   ▶ ≈1:02
5. 5
   If the heat becomes too high during cooking, remove the pan from the flame momentarily, then return it. This prevents the eggs from overcooking and ensures they remain creamy and silky.
   ▶ ≈1:16
6. 6
   When the eggs are still creamy but have set slightly, remove the pan from heat and stir in a generous spoonful of crème fraîche to stop the cooking process and add richness.
   ▶ ≈1:24
7. 7
   Season the scrambled eggs with fleur de sel and freshly ground black pepper to taste. Serve immediately on the toasted country bread for an elegant dish.
   ▶ ≈1:30