Scrambled eggs and shaved black truffles

Velvety smooth and indulgent, this is luxurious comfort food. I like to make scrambled eggs the way the French do, very slowly over the lowest heat with little flecks of cold, unsalted butter grated through to give it a smooth texture

80g/3oz unsalted butter
12 organic free-range eggs
Sea salt and freshly ground black pepper
1 clove of garlic
1 small black truffle

Cut the butter into small slivers. Crack the eggs into a bowl and beat in half the butter pieces. Add a pinch of salt and a little black pepper.

Related articles

• Black magic: Skye Gyngell reveals the best way to serve truffle
• Salad of mache, walnuts and black truffles
• Cabecous de Rocamadour with honey and truffle
• Search the news archive for more stories

Melt a little more of the butter into a small heavy based saucepan – just enough to coat the pan. Pour in the eggs and turn the heat to its lowest. Gently rub a wooden spoon with the garlic and start stirring the eggs constantly.

At the same time, add the rest of the butter in small increments. To cook the eggs to a silken texture will take about eight minutes. Divide the eggs among four plates and shave a little truffle over each. Serve at once.