Cooking Brouillade with eggs, tellines and truffles

Recipe Description During the whole truffle season a recipe with eggs and black truffles is served throughout the country as a delicacy. It is a rustic dish as well as luxurious. It can be served as a dish for a special occasion. The texture of the dish is rich and resembles that of curd so care has to be taken while beating the eggs to obtain the required consistency. If they are not beaten properly the final texture would be like that of scrambled eggs and not smooth and silky. It is possible to replace the truffles with a truffle paste which is cost effective. Truffles are a fantastic source of protein and amino acids good for health. They are also low in fats and free of cholesterol. The ingredients required to make the dish are few and the time taken to make this delicious dish is very less. Within 10 minutes it is done and ready to serve. It has to be eaten hot. Clams an important ingredient of the recipe is filled with iron. They are also filled with elements like zinc, potassium, copper, selenium and manganese. The dish has many health benefits and should be tried.
Recipe Details Cooking Brouillade with eggs, tellines and truffles Servings: 4 People Preparation time in minutes:  10 Recommended wine with the dish: Tokay dAlsace

• 1 oz. truffles
• 0.33 lbs. clams
• 12 eggs
• Salt, pepper
• 1 laurel leaf
• 1 branch of rosemary

The first step towards preparing the delicacy is by boiling the clams in water with salt added to it. It would be better if some ocean water is used for the purpose. The sea water has the right amount of salt and may result tasting better. The clams would start to open after boiling for some time. It is the right time to remove them from the boiling water with the help of a slotted spoon. Separate the meat from the shells and keep it aside. Next prepare the brouillade by adding chopped truffles to the eggs and beat them well. To make the consistency light the egg white may be beaten separately and added to the mixture. Take a saucepan and heat some butter. Add the mixture to the heated butter and allow it to cook with clams added. They have to be added once the contents of the saucepan have started to boil. Finally a laurel leaf and rosemary can be added to garnish. The exotic taste of the dish makes it the favorite food of many in France. It is a dish for special occasion and should be enjoyed with family and friends. For more information go to fish Fishlogy.com