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Truffled eggs, Tummyrumble Style

2009 July 17


Truffles. What are they exactly? I know they’re a fungus, but how many of us have actually had a real truffle? Not many, I’m sure. So in the interests of my dear readers I recently bought a piece of actual truffle to get to the bottom of the mystery, what is a truffle and are they really worthy of all the hoo-haa?

One Saturday afternoon walking past the Black Bull Butchery in Potts Point on my way to the Kings Cross Organic Markets I notice a sign: “Australian Truffles available here” in a scrawl on a piece of cardboard in the front window. I walk in and it’s a riot of people jostling for position in front of the main counter. I make my way to a corner looking for the truffles. I spot a little bag on a tray looking so forlorn. The last piece of truffle left. 5.30 grams of Australian Black Truffle:
truffle in it's packet

As you can see, an expensive little morsel, working out to approximately $489.62 per 100grams. I can’t wait to get it home and finally smell the smell that everyone comments upon, apparently sex and stinky socks.

According to Truffles Australis:

The French Black Truffle is the fruiting body of the fungus Tuber Melanosporum that forms a symbiotic relationship with the roots of oak or hazel trees on which it grows. The edible portion, the truffle, is harvested in winter once it has matured and is emitting the sweet perfume it’s renowned for.

So we know that it’s a fungus and we know that it got a funky smell. It’s moment like these I wish we had smell-o-vision (not minties). When I finally get home and get to open it, things unknown suddenly make sense. What do I mean by that? All those times I’d eaten things with “truffle oil” or stuff of that nature, I now know what that element was. That unknown soft thing that floats around your mouth that is subtle and mild. A revelation in smell. Sex is right, or also a really smelly man who hasn’t bathed in some time..sweet, but stinky!

Yet what to do with it? Eggs. Simple scrambled eggs. I had some beautiful eggs perfect the job. I popped them in a jar with the truffle and left them overnight on my first attempt. Second attempt I left them for about 3 nights, two days. Leave them longer to get more of the delicate aroma to seep through the porous shell of the egg.


I don’t eat scrambled eggs often.  No reason in particular, I just prefer poached (not that I’ve ever really successfully poached an egg!). But I do make a pretty mean scrambled egg. The key is not to overcook, and to be very gentle. Crack your truffled eggs in a bowl, with some full cream milk, or cream, a little pepper, no salt yet, and mix to combine. Heat a large heavy based fry pan with some good butter. When the butter foams, it’s good to go.

Pour your eggs into the pan and very gently draw through from the edges to the centre with a wooden spoon. As you do this, the uncooked egg should fill the gaps to gently cook. It should be curd like and glistening, not rubbery or foam like.


Once it’s done take off the heat pronto, you don’t want it to keep cooking…Make sure you have some super good sourdough on hand ready to toast. Don’t be like me and cut your hand open while hacking through my Brasserie Bread Reem-made epi roll! (if you want to see a picture of my cut hand click here but careful there’s blood!)

Toast your bread, pile your eggs on a plate, then gently grate or thinly slice your truffle over your eggs. Voila! Insanely luxe, scrambled eggs with truffles.


Verdict on the truffles: I was surprised that the flavour did not anywhere near match the intensity of the aroma. But it gave the eggs a softness that’s hard to describe. I can now successfully sniff out truffle oil, and think I could probably tell the difference between synthetic truffle oil and the real thing.

Is it worth the dollars? Maybe for a special occasion at home, but keep it simple. Don’t try anything complex. The flavour is so subtle you don’t want to be overpowering it at any stage or it’s simply a waste of money.

Truffles, yes. Get them now while they’re in season.

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14 Responses leave one →
  1. July 18, 2009

    got myself some for the first time from pharan market recently. totally agree about keeping it simple. made a really simple pasta dish and just covered it with truffle.
    I stuffed up my experiement when I tried making truffle oil. must try again next time 🙂

  2. July 18, 2009

    That is one expensive morsel but looks like it was worth it! Your scrambled eggs look so pillowy and soft!

  3. July 18, 2009

    @eatingwithjack made some truffle oil this year, but the 2 growers I’ve read/talked to said that black truffles don’t infuse well with oil. Mind you I saw a tiny bottle of $$ black truffle oil at a fancy pants shop today.

    Great post – I’ve been enjoying losing my truffle virginity this year too 😉

  4. July 20, 2009

    I was really disappointed with the flavour of the truffles I bought too. Insanely expensive Italian ones.

    We make some nice truffle scrambled eggs using Tetsuya’s truffle butter, chopped flatleaf parsley, wholegrain mustard and a little tasty cheese. The truffle flavour that way is much more noticeable.

  5. July 21, 2009

    I’ve always wanted to buy truffle, and only seem to have it in mash in restaurants. Tempted to go on a mission to get some now, had always put it in the too expensive/too hard basket…

  6. July 21, 2009

    wow! great simple post! you’re making me curious about buying truffles too LOL i hope you’re hand’s okay!

    what’s the white stuff at the bottom of the bag? It looks like rice. Is it there to draw out excess moisture?

  7. July 21, 2009

    @ Penny A friend suggested making truffle oil, but then you really couldn’t eat it that truffle? Or could you?

  8. July 21, 2009

    @ Forager Oooh, I love the sound of truffle butter!

  9. July 21, 2009

    @ K I think the rice is there to prevent mold as the bag was sealed..hand’s fine, thank you!

  10. July 22, 2009

    Hi there,

    I’ve just found you and have some advice re poached eggs. After suffering with using egg rings and only a little water or the saucepan swirl (thanks mum!) and then wrapping the eggs in oiled glad wrap (thanks local cafe!) I hit on the fool proof method.. (my theory is that I am a fool and can do this so… I think it came from the bread & honey blog)

    Bring your water to a gentle boil, break your egg into a tea cup & then dip the edge of the cup into the water so that some of it goes into the cup with the egg- enough to cover it. This starts the poaching and the eggs take on the shape of the bottom of the cup so once you can see the white starting to turn you can gently slide it back into the saucepan & it won’t spread nearly as much!

  11. Da Boyfriend permalink
    July 24, 2009

    Da Boyfriend wuz ‘ere 2009

  12. July 26, 2009

    @ PT I’m going to try that right now!

  13. August 30, 2010

    where else can i buy truffle from? 🙂

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  1. Truffles for Dummies: what to do with an Australian black truffle | Progressive Dinner Party

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