Floyd's scrambled eggs with truffles

By
Imogen Corke
Added
02 April, 2015

Cooked writer Imogen Corke is eating her way through one of our most iconic cookbooks, Floyd's Food. First published by Absolute Press in 1981, Keith Floyd changed the landscape of British cookery, turning the UK's bad reputation of unimaginative and bland food into something much more interesting, extravagant and appealing. Out went cheese on sticks, in came scallops cooked in Cointreau on skewers. Have these recipes stood the test of time? There's only one way to find out, and luckily, Imogen is prepared to eat aspic jelly so you don't have to. This week it's scrambled eggs with truffles, just in time for Easter.

Keith Floyd scrambled eggs truffles

Why?


A Keith Floyd egg special for Easter

 

The Prep 


Truffles are expensive but the rest of the ingredients are cheap, and they’re worth it to make the richest eggs in town.

 

The Cooking

 

While Floyd doesn’t specify, I think the trick to creamy scrambled eggs is cooking them very slowly on a really low heat so they only form very small curds. Don’t be tempted to rush this! The substantial amount of butter, milk and cream in the recipe only intensify the silky texture.

 

The Verdict 


Delicious. Incredibly rich, you won’t need much! The truffles really elevate scrambled eggs to a new level, these would easily outshine any other Easter eggs.

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