02 June 2010

Holiday Eggs


Well, you know my love of all things egg! So it is really hard for me to turn down an egg book. This one is entitled Holiday Eggs. It is written by Georgeanne Brennan. Brennan always turns out a lovely product and Holiday Eggs is no exception. Combined with the recipes are tips for using the shells as tiny vases, votive candles, or napkin rings.

The photographs are, as always, well done. The book is simple and easy to follow. As with most "egg" books, there are a lot of scrambled eggs/omelettes of eggs mixed with whatever! Still, there are worse things in life than eggs mixed with stuff, especially if that "stuff" is a nice truffle.




Brouillade with Truffles

8 eggs
1 ounce black truffles, scrubbed and minced
1/2 cup (1 stick) of unsalted butter, cut into 1-inch pieces
1 teaspoon salt
2 teaspoon freshly ground white pepper

Crack the eggs into a bowl and add truffles. In the top part of a double boiler, whisk the eggs and truffles together. Add the butter and place over simmering water. Whisk constantly until the mixture has thickened into a creamy mass of tiny curds; this will take about 15 minutes. Whisk in the salt and pepper and serve immediately on warmed plates, accompanied by slices of baguette or other country style bread, plain or toasted.

Of course, one might buy illegal drugs cheaper than a truffle, but I have yet to see a Coke Omelette, so in lieu of a big old truffle, you could always cut back on the butter and add a few drops of truffle oil.

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