Scrambled Eggs with Black Truffles The Today Show, January 30, 2006 Makes 2 servings WHERE TO BUY TRUFFLES (fresh & preserved): on line at http://www.chefswarehouse.com. The season for fresh black truffles runs from December throught late February or early March. Dishes with fresh black truffles will be served throughout the truffle season at DANIEL. 1 tablespoon unsalted butter Fine sea salt to taste 7 eggs 2 ounces black truffles, cleaned of dirt, 1/2 finely chopped and 1/2 thinly sliced Freshly ground pepper to taste 1 tablespoon crème fraîche 1 tablespoon finely chopped chives 4 slices buttered toast, to garnish 1.   Add water to the bottom of a double boiler and bring to a steady, light simmer. Crack the eggs into a fine sieve set over the top pot of the double boiler, using seive to catch any egg shells or impurities. Using a whisk, work the eggs thoroughly through the sieve. Remove seive. Add the black truffles to the eggs, and season generously with salt and pepper. Place the pot with the eggs over the bottom pot (with about 1 inch of clearance between it and the water). 2.  Using a wooden spoon, stir the eggs constantly. If the eggs begin to coagulate, lower the heat. It should take about 5 minutes for a light film to form on the bottom and sides. Keep stirring. When small curds appear, whisk the mixture until it is thick like a pudding. Remove the top pot and whisk in the remaining butter; the eggs should smooth out. Whisk in the creme fraiche and the chives, stirring until the texture is like a creamy polenta. If the eggs are runny, place the pot briefly back into the double boiler and stir until the mixture has thickened. Taste and adjust seasoning. Pour the eggs into serving dishes. Garnish with thinly sliced black truffle and warm buttered toast. horse sex, horse cum, horse fucking, sex with a horse, horse cock, horse fuck, horse porn, blowing a horse cock, horse cocks, horse penis, girls drinking horse cum, horse sex women Back to top