The Three Truffled Tasties

Truffled fried eggs and taters

The season for fresh truffles is roughly autumn to December, which is when I look forward to eating this natural wonder, lightly shaved on here and there or crumbled or grated, as in the delightful preparation above which is: sauté some potatoes in a pan, break a couple of eggs on top and just when the eggs are done, add salt, switch off the flame, grate some truffle and sprinkle some parsley. Serve instantly!

For those who don't know, a truffle is basically an underground fungus - which sounds as gross as curdled and rotten milk ie cheese but in reality is a delight to eat ( as cheese can be). Edible truffles are held in high esteem in many European and middle eastern countries and figure highly in 'haute cuisine' due to their special but pungent taste. 

To the left is another way to eat truffle- a cholesterol inducing but oh so wonderful bite-ful of egg yolks injected with truffle and then coated in tempura and fast fried. Accompanied by straw potatoes, this amazing dish is served in a restaurant nearby. Put a yolk in your mouth, bite in and have an orgasm as the runny yolk laced with truffle oozes onto your palate. Heaven.

A lot of places do something simpler, which is to make pasta and simply shave some truffle on top. A good dish becomes an amazing dish with this simple step, just like adding accessories can change you from 'nice' to 'wow'. 


And lastly, why not, pay out for some divine mortadella infused with truffle. Simply amazing. Accompany with your favourite wine and voilá, you have a chic starter.