Home › The Waldorf Kitchen › Scrambled Eggs with Truffles

Scrambled Eggs with Truffles

Put into a saucepan four sliced truffles with one wineglassful of Madeira wine and reduce to about half its original bulk, which will take about two minutes; add a tablespoonful of butter, and season with salt and pepper. Break eight eggs into the saucepan, and mix well with a wooden spoon or knife for three minutes over a quick fire without ceasing. Serve in a hot dish.