Eggs Scrambled

Now that the summer is over and we are well into autumn. I have just being picking the Pears  from the Garden,

 

The first of the White Truffle (Turber Magnatum) have arrived this morning and it is really fantastic. When I opened the Box the  scent filled the kitchen with this fantastic aroma. ~This is what really excites me about the season. When you think of all the goodies that are about to arrive.

I have cleaned the Truffle  and marinated them in the eggs for later.

I will also dry the truffle to start the Powder which will take 3 months to make.

I got two types of truffle today the second one is the  late summer early autum truffle which is a type of black truffle and the scent is no where as good  as the White truffle  but that is what makes it so special.

and the price is completely different.

Late last night I got a phone call to say there was  a boat arriving  with a Bluefin Tuna fish  which was cought off the south west coast of Ireland.

When I got it this morning it was absolutely beautiful, and the flesh is so red  almost translucent if that’s possible you could almost see through the flesh.

And Tomorrow I will have Grouse, which I will do with Ceps.

Here is a recipe for Scrambled egg 

Hope you enjoy it

Here is a recipe for truffle scrambled egg you can also substitute the truffle for any other flavour like mushroom if you wish.

 

           

This is an absolutely brilliant dish and is so easy to make 

Truffle Scrambled Egg ( for 4 persons )

6 Medium size eggs

50 ml of cream

50 g of unsalted butter

25 g of  chopped truffle 

5g Sea Salt

4 slices of Truffle

1 slice of brioche 

4 egg shells 

4 chive pastry pieces 

Method;

Break the  eggs into a bowl, add the salt and mix well, add the truffle and cream and mix again it is best to use a fork  and whisk clockwise  as it  helps to mix the white and yolk together and add a little air.

Melt the butter in a warm pan, when melted add the truffle egg and stir with a wooden spoon over low heat until it starts to set, do not over cook as the egg is better when it is runny or soft.

 In the mean time cit the brioche into 4 thin pieces like solders when you were a kid and toast then until golden brown.

cut the pastry into 6 cm by 4 cm pieces, and lay them on parchment paper,Blanch the chives cut them into the same length place them carefully  in the middle of the pastry pieces lay another pastry pice on top, cover with parchment paper with another tray on top and cook them in an oven at  150c for 4 minuets until golden brown.

Place the truffle scrambled egg into the egg and serve it in an egg cup with a slice of truffle the chive potato and the soldiers.

Enjoy it    

 

  

 

 

I look at everything that reproduces and uses the eggs in different ways. Fish eggs or roe  for example Salmon or Trout have a beautiful red color and are great when you dry them slightly so the skin or the membrane is slightly hard and the inside when you bite it it bursts in your mouth giving an amazing sensation, Herring eggs are a beautiful opaque colour. Every fish produces eggs and at this time the fish flesh itself is not very good as all the nourishment goes into the production of the eggs.  When a fish is producing eggs we only use the flesh for mousse and stocks. Snail eggs which are pure white and have a fantastic flavour are quite hard to get and so the price can be as much, if not more, than Beluga Caviar. Because of the increase in demand for such eggs they are being farmed in America, Italy and France, but you can't beat the real thing. 

Chicken and duck eggs are the eggs most commonly available to us in Ireland. Duck eggs are stronger in flavour than chicken eggs as they are nor farmed as  intensely. Duck eggs are good for making omelette but are more difficult to purchase, usually only available in certain fishmongers or farms throughout the country.   When making a duck or chicken egg omelette use 3 eggs broken into a bowl add a pinch of salt as it helps to break down the white of the egg and makes it easier to blend the yolk and white. Take a pan and season the pan with salt to clean it and place it on the heat for a few minutes. Take the pan off the heat and use kitchen paper and rub the salt into the pan to clean it.  Salt used in this way to clean omellette pans is a much better solvent than water. Dispose of the salt and return the pan on the heat and add  a little olive oil. Add the eggs and stir until it starts to bind. Add whatever filling you wish e.g. some grated cheddar cheese to the centre of the mixture, fold the eggs   over like an envelope to close. The entire process of cooking a perfect omelette should take 30 seconds.  Its always a test of culinary skills for any new chef starting at Thornton's.

When I was a kid my dad would make me eat raw eggs every morning  at about 6.30 am and then go for a 10 mile jog  I would do this every morning  before school he said it  was good for me and it would make me strong, it would give me stamina and strength I believed him,  I didn't like it at first in fact it was terrible but I sot used to it would break it into a cup mix it with a fork and knock it back

Fried duck eggs with  white truffle provide a wonderful contrast in flavors and cost, egg cost 2 euros, white truffle 5200 kg just shave them on the eggs 

When I get truffle I always place them in a box with eggs, duck and chicken as the shell is porous so it takes in flavour so I have truffle egg for breakfast, then make truffle custard and truffle ice-cream.

so if you place eggs with any kind of strong flavor  it will flavour them 

I heard about eggs that they were developing for vegetarians and I was wondering how is that possible but what they are doing is  feeding the chickens on a vegetarian diet  so that they could be eaten by vegetarians 

Here is a recipe for truffle scrambled egg you can also substitute the truffle for any other flavour like mushroom if you wish.