Enjoy a truffle tasting experience at home!
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
Our value-added truffle products are a true testament to this, and one we are truly proud of.
While nothing beats fresh truffle, in Australia fresh truffles are only available from June to the end of August, however our high-quality range of truffle aroma enhanced products allows even the novice home cook to enjoy a truffle experience in their own home at any time of the year.
Our extensive recipe catalogue below, can help even the most basic home cook prepare an exquisite snack or meal.
Truffle Scrambled Eggs
Forget everything you thought you knew about scrambled eggs—this French technique will revolutionise your breakfast game forever. Silky, creamy, and decadently infused with truffle, these aren’t your standard hurried morning eggs but rather a culinary masterpiece worthy of the finest Parisian bistro. The secret lies in the luxurious ingredients and the gentle, patient cooking method that transforms humble eggs into something truly extraordinary. Master this technique, and you’ll never look at scrambled eggs the same way again.
Serves
1
INGREDIENTS
- 3 eggs per person
- Salt and pepper to taste
- Small knob of butter
- 50ml cream
- 1 tbsp Truffle crumb
- 1 tbsp Truffle Jus
- Slices of Truffle for garnish
METHOD
- Prepare the eggs: Crack the three eggs into a bowl. Add the truffle puree, a pinch of salt, a pinch of pepper, and a few drops of truffle jus. Gently beat the mixture together.
- Heat properly: Use a saucepan (not a frying pan) and set it over low heat. This gentle cooking is crucial for achieving the perfect texture.
- Add butter: Place the butter in the saucepan and allow it to melt.
- Cook with care: Pour the egg mixture into the saucepan. Using a wooden spoon (not a whisk), stir the eggs with a medium-paced, gentle motion – not too fast, not too slow.
- Perfect the timing: When the eggs begin to set but still look slightly underdone, immediately turn off the heat and remove the saucepan from the burner.
- Stop the cooking: Add a tablespoon of cream and stir gently. This stops the cooking process and prevents the eggs from overcooking due to residual heat.
- Serve immediately: Transfer to a warmed plate right away. The eggs should have a soft, creamy, slightly “wobbly” texture – not firm or dry.
Truffle Tip 1
It’s best to crush Truffle with a fork to extract the most flavour. Using the fork breaks open the spores and liberates the notes of their perfume as well as creates different sizes that will excite your tastebuds while eating the dish.
Truffle Tips 2
A little-known fact about the Winter black truffle (Tuber Melanosporum) is that transferring the flavours from the truffle to the requires time and heat.
It’s common in restaurants to see Truffle sliced raw over the top of a dish. This is not the only way to use Winter black Truffle Tuber Melanosporum. The slicing of raw Truffle over a dish is special to only one truffle, the white truffle Tuber Magnatum from Alba.
Our truffles are already cooked and ready to be used anytime anywhere in any dishes.
You’ve got the Recipe – now start cooking!
Buy a Starter Pack of 250 ml Truffle Oil, Truffle Salt, Truffle Aioli, Truffle Honey and Truffle Tapenade for $110 delivered to you postage free!
While you are at it buy a great gift for family or friends from our range of high-quality truffle aroma enhanced products, truffle jus, fresh black Perigord truffles (in season), award winning wines and gift packs. Also postage free if purchased with your Starter Pack.
