Creamy Eggs with White Truffle Shavings — Uova al Tartufo Bianco Piemontesi
A Piedmontese plate of buttery soft-scrambled or fried eggs topped with generous shavings of fresh white Alba truffle, the simplest possible canvas for the most prized truffle in Italian gastronomy served warm with country bread.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Brush white Alba truffles clean with a soft brush and rest at room temperature for 10 minutes. Remove eggs from fridge to reach room temperature. Whisk eggs in a bowl with fine sea salt and white pepper until just combined—avoid over-whisking. Toast country bread slices lightly.
Saute
Heat 40g unsalted butter in a medium heavy non-stick pan over very low heat for 90 seconds until just melted but not browning. Pour beaten eggs into the pan. Stir slowly and constantly with a wooden spoon, drawing curds from edges to centre for 5 to 6 minutes over very low heat until soft, glossy, custard-like curds form—they should still look slightly wet.
Rest
Remove pan from heat. Allow residual heat to finish cooking the eggs to a creamy custard-like consistency for 1 minute without stirring.
Plate
Transfer soft scrambled eggs immediately onto 2 warm shallow plates. Scatter grated Parmigiano Reggiano over warm eggs so it melts slightly. Drizzle with grassy extra virgin olive oil and finish with flaky sea salt. Place toasted bread alongside each plate. Shave fresh white Alba truffle generously directly over hot eggs at the table. Serve at once.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.