TRUFFLE-INFUSED EGGS | HOW TO INFUSE EGGS WITH BLACK TRUFFLE
Learn how to infuse eggs with fresh black truffle to create rich, aromatic truffle-infused eggs. This easy step-by-step method shows how eggs absorb truffle aroma when stored together, resulting in naturally flavoured eggs that are perfect for breakfast, brunch and simple savoury dishes.
ABOUT SCOTCH HILL TRUFFLE FARM
Scotch Hill Truffle Farm is located in the rolling hills of West Gippsland, Victoria, just one hour from Melbourne. We grow premium French black winter truffles (Tuber melanosporum), harvested fresh during the Australian truffle season. Our recipes are inspired by the truffles we grow and are designed to help you enjoy fresh black truffles at home. During the season, fresh truffles can be purchased online and shipped Australia-wide, or experienced firsthand through our truffle hunts and farm experiences.
Ingredients
- 6 fresh free-range eggs (in shell)
- 1 fresh black truffle (20–40g)
- Airtight glass container or jar
Instructions
- 1. Wipe the fresh black truffle gently with a soft brush or cloth. Do not wash it. In most cases the truffle will be supplied clean.2. Place the whole, uncracked eggs and the truffle into an airtight glass container.3. Seal the container and store it in the fridge for 2–3 days.4. Allow time for the eggshells to absorb the truffle’s aroma through the shell.5. After infusion, use the eggs as you normally would — scrambled, poached or soft-boiled.
BUY FRESH BLACK TRUFFLES ONLINE
Harvested at Scotch Hill Truffle Farm and expressed shipped Australia Wide .PRO TIPS
Store infused eggs in the fridge and use within 1 week.
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