Truffle - egg

Truffle - egg

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Salted parmesan pastry

Colour topping

Quantity Ingredient
30g black truffle
1 tablespoon olive oil
4 eggs
1 tablespoon milk
salt and ground black pepper

White topping

Quantity Ingredient
1 tablespoon olive oil
2 egg whites
10ml milk

Method

  1. To make the base, follow the recipe for salted parmesan pastry.
  2. To make the colour topping, cut very thin slices of truffle using a mandoline or a sharp knife. Heat the olive oil in a frying pan over medium–high heat. Beat the eggs and pour into the frying pan with the milk. Mix with a spatula to scramble. Stop cooking when the eggs are mostly cooked. Spread the scrampled eggs onto the upper part of the base.
  3. To make the white topping, heat the olive oil in the frying pan over medium–high heat. Whisk the egg whites and pour into the frying pan with the milk. Mix with a spatula to scramble. Stop cooking when the eggs are mostly cooked. Spread the scrambled egg whites onto the lower part of the base.
  4. Arrange the shaved truffle on the upper part of the scrambled eggs and serve.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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