Wednesday, December 28, 2011

The Frenchie dropped a couple strings of LEDs down a couple flights of stairs with an ethereal, almost eerie effect.  It's kind of a Visual equivalent to that Kate Bush Christmas song I like so much.

Here's to hoping that everyone had a happy day - no matter what you celebrate.  Though a little jet-laggy (yes, I'm back across the Grand Bleu), am doing pretty well.  The Frenchie seems in pretty good spirits as well.  The weather's unseasonably warm, which makes the short days a little bit hard to bear sometimes; making it past the psychological hurdle of Solstice really helps, though.

For my first meal back (breakfast; it was a "red eye" flight), was treated to a special surprise:  scrambled eggs with truffles.  Am sad to admit, given how expensive real black truffles* are and all, that I really do love them.  To preserve flavors and not overcook the eggs, he cooked them in a bain marie - that is, in a bowl within a saucepan of hot water.  This turned out so well that we're going to keep up the practice for all our scrambled egg needs, be they with truffles, chives or what have you.

Scrambled Eggs of Champions - serves 2

4 large eggs
approx. 7-10 grams black truffle, finely chopped (this should be about a teaspoon to teaspoon and a half)
A bit of unsalted butter or neutral-flavored oil

Lightly grease or oil a heat-safe bowl.
Crack eggs into a bowl, scramble, add truffles, then transfer to your heat-safe bowl that's been gently heating up in a saucepan of water.  Keeping an eye on the heat (you want the water boiling, but not too violently), stir the egg mixture every minute or so until it sets. 



* Real black truffles from places that haven't been affected by Chernobyl, aren't white ones dyed black, or aren't otherwise adulterated (like soaked in oil, then resold) are very expensive - the going rate around here is about 1000-1200 euro/kg, I think.  A small piece of about 25-30 grams is fairly reasonable and will work for three special breakfasts, or as we did, two special breakfasts and some very lucky olive oil.  Also, truffle bits - what's left over after a traiteur or caterer's sliced one up as a garnish - taste just as good and cost a bit less.


jo said...

I had them this weekend! It was scrumptious. Thank you so much for sending them. I'm going to hold the bundles of fabric and stuff till you return and then I shall send it off for your perusal. I love the lights.

Be said...

It's a bit of a problem to learn that I actually like them so much given how much they cost. Will have to find other ways to use the bit we've got left. What do you do with yours? The Frenchie's mom used to put it in turkey, but he says that the meat's too strong a flavor for a little bit of truffle to compete against.

We really need the light as, it being so far to the north, the sun doesn't rise until after 8:00 am. Sets only just a bit after Boston.

Thank you in advance for the gift!

jo said...

I did the exact same thing as the Frenchie. I always cook my eggs that way. Love them *soft*.
There is a famous dish called oh 'something in mourning' that layers slices of truffle under the skin of the bird. It looks delicious and I have always wanted to try it, but he is not as much of a fan of earthy as I am. (truffles, smoked cheeses, smoked scotch, smoked fish - hmmm i detect a theme here).

Be said...

Snort - you and I have similar tastes, I see. Love smoked fish, cheese, any kind of mushrooms (just scored some cep(e)s at the marche in Versailles the other week at a fairly liveable price, in fact)...don't know much about scotch, but I think I'd like it if it tasted like peat. *Love* lapsang souchong tea, and its Russian equivalent with the orange peel.

Though it's too warm to need one, we made a fire last night using compressed peat from Ireland; what a lovely smell.


Soft, almost runny eggs are good! Never made them in a bain marie before, though. Really like that process & can't see going back to the "old way" unless I only had one pan.


Out of curiosity: what's your opinion of wine that's been aged in oak (age en futs de chene)? The Frenchie can't stand it, but I *love* the bouquet most of the time. Not always quite smoky, but can be sometimes.