It's fun when a friend from afar comes to stay, but it's fabulous when said friend brings truffles with her. Hot foot from Abruzzo and on her way back to Manhattan our pal Jackie brought truffles, so I had to share them.
I watched Rick Stein eating fried eggs with truffles on TV last week, he was on location in Puglia and out with a truffle hunter. I have eaten truffle omelettes here in France, it's a popular dish, but I preferred the purity of fried eggs with truffles.
Lola, one of our chickens, has been laying enormous eggs. I figured that these were double yokers and this was confirmed this morning.
The method for frying eggs I learnt from observing and listening to Albert Roux many years ago.
This isn't going to work with eggs cooked over easy or more. It has to be sunny side up.
- Fresh eggs 1-2 per person
- Unsalted butter
- Sea salt and freshly ground white pepper
- One small truffle
Tools of the Trade
- A truffle grater or sharp mandolin to slice the truffle thinly
- A good non-stick frying pan I like the 'short order cook' type that holds just two eggs at a time
Warm the serving plates.
Heat the butter in a frying pan over a gentle heat, we don't want the butter to sizzle. Break each egg into a small saucer, remove any pieces of shell, and then ease the egg into the butter. Do not crowd the eggs. Season the albumen or white with salt and pepper and the yolk with just a dash of pepper, it does not need salt.
Cook the eggs gently, the yolks will gradually thicken and the whites will become more opaque. If you like your eggs sunny side up 3-4 minutes should suffice. If you prefer them cooked for longer, you may cook them for up to 5 minutes.
Place 1-2 eggs on each plate and grate slivers of truffle over them. Serve with lots of crusty fresh bread.
That's as good as it gets, but you can drizzle the eggs with a little melted butter if your arteries can take it.