Instructions: Beat eggs lightly and add diced unsalted butter with seasoning to taste. Melt a good knob of butter in a pan preferably a copper pan and cook the eggs in it stirring with a wooden spoon over a low heat or in a bainmarie.

Just before the desired state is reached remove the pan from the heat and stir for a minute.

Add a tablespoon or so of double cream.

This helps to stop the cooking and emphasises the caressing consistency of scrambled eggs.

Raw sliced black truffles should be added to the eggs before cooking.

White truffles should be shaved paperthin on top as the eggs are served.

Cooked vegetables herbs and so on should be put in before or immediately after the pan is set on the heat.

Scrambled eggs with truffles is beyond the hope of most of us except for those ardent spirits who have discovered where they grow in Britain. I would suggest substituting peeled shrimps or cooked artichoke hearts sliced andstewed in butter.

I always thought I knew how to make scrambled eggs until I came across Richard Olneys way of doing them.

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