Also known as the diamond of the kitchen, this fungus will give any food a sense of luxury. My favorite way to use it is the simplest: shaved thin over loose scrambled eggs.

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Serves 4

You will need:
8 eggs
6 tablespoons water
pinch of salt and white pepper
4 tablespoons butter
1 black winter truffle
  1. Beat eggs, water, salt, and pepper together.
  2. Melt the butter over low heat and add the eggs.
  3. Whisk the melted butter into the eggs.
  4. Use a spoon and stir constantly until your scramble has a consistency you like. I like mine very soft.
  5. Plate and thinly shave truffle over the eggs.


Photography by Food+styling+photography by Paul Lowe

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