(by Liv Woudstra)
12 - 14 eggs
3 – 4 oz. fresh black winter truffles (tuber melanosporum)
salt and pepper to taste
8 oz. crème fraîche
1 t. olive oil or butter
dash of grated garlic (optional)
Start by storing the eggs with the fresh truffles in a sealed jar two days before making the brouillade.
(One day is also okay, but the longer they sit, the stronger the taste.)
Two or three hours before cooking, wash and brush the truffles with cold water.
Grate or thinly shave half of the truffles. Set aside the other half.
Crack the eggs in a large bowl.
Break the yolks without whisking, and add half of the grated truffles.
Mix the eggs and truffles together, still without whisking.
Add salt and pepper to taste.
Mix remaining grated truffles with the crème fraîche.
Refrigerate both the egg mixture and the crème fraîche mixture for 2 to 3 hours.
Prepare a bain marie (water bath) by bringing a large pot of water to boil; keep it simmering over low heat.
In a medium-sized pot, melt the olive oil or butter and a dash of garlic on top of the simmering water (the pot should touch the water).
Add the egg mixture, and stir gently with a whisk just until the eggs are softly cooked, about 2 or 3 minutes.
Off the heat, stir in the crème fraîche mixture, then return to the heat for one minute until warmed through.
Serve in small bowls with remaining truffles on top.
(Read The Forager, the story that accompanies this recipe.)