Yes, it does smell different. When you lift the lid off the container the smell will fill the room - this is not a pleasant smell for me, but when that subsides it is a really sweet musky smell.
But what about the taste?!
I will tell you tomorrow morning after I give scrambled eggs a go
Such a peasant.
Not meaning to blow my own trumpet but I have the recipe for the best Scrambled Eggs you will have ever tasted (not my recipe mind you). Do you want to know the secret to killer scram? Its CREAM!.. lots of it. Good Organic eggs with deep orange yolks, mixed with 2/3 to 1/3 pouring cream. Cook it low and slow, folding it regularly but not overstirring it (otherwise it has the consitancy of vomit). Pull it off the heat while its still loose but not too runny. If you don’t have fresh truffle, chopped taragon, parsey, chervil and chives will do nicely.
Pretty damn envious of you lot with the truffles!
Hahaha I wouldn’t wana eat a pussy that smelt like truffle…
I bet the said chef smelt like cigarets, garlic and wine…
Ideas for your lovely truffle… First of all slice it very very finely and you don’t need very much.
Truffle butter is a shit hot idea… Use an expensive European or New Zealand orgainc butter. You know the kind it costs at least $5 for 250g… Soften the butter DON’T melt it… Slice 3-4 thin slices of the truff and then chop Nice and fine with a sharp knife. Also chop a small handful of flat leaf parsley minus the storks and toss the lot in a bowl… Beat/whip it all up with a wooden spoon.
Scrape every last bit out into a suitable jar/container and fridge…
Uses… Nice big blob ontop of a lovely medium rare tittle steak
Hot pan truff butter and a nice mix of mushrooms. Swiss browns, shataka’s, enoki’s and oyster mushrooms plus a pinch of fresh chopped garlic with lots of salt ( nice sea salt flakes of course )and pepper
You can have these on nice sourdough and a sprinkle of grana padana for breakfast
Or maybe on the side of your lovely fillet steak
Another awesome use of this butter…
Truffled lyonnaise potatoes… Boil some nice cleaned small white potatoes with plenty of salt
Once cooked slice into 6-7mm slice…
Truf butter in a nice hot non stick pan… Add 2 diced shallots ( small red French onions not fucking spring onions ) sauté until soft and a little clear looking. Add the potatoes, toss through the butter… Get em cooking nice and turn down, tossing every five min or so… When they start to get a bit crispy. Hit up with lots of sea salt and pepper… Also nice with steak and just about any thing else 
Butter is my favorite way of doing it, versatile too!
The chef was hungover, and said his olfactory opinion was probably cause he is French
Gratuitous truffle photos:
Fuck kieth me wanty!
Srambled eggs…
Good orgainc eggs… 3 per person. In a bowl. Salt and pepper whisk up with a FORK, you don’t wana over beat them…
Secret and I’m sorry boys I cooked more scrambled eggs this morning than you all put togeather in your entire lives… No cream, no milk, no nothing… Use the truff butter to richen the eggs.
Steel or nonstick pan and a wooden spoon…
HOT pan, drop the butter as soon as it melts bang in the eggs… Don’t over mix… Work the cooked egg up from the bottom and let them cook again… Slow cooking= eggs stuck to the pan so forget about that too. Have every thing else ready to go as eggs cook FAST. And that is the best way
Nice bread toasted with nice butter easy as fuck and super nice
Perfect - I also picked up some of this butter at the markets today.
Pepe Saya home
I grabbed some of that too, stallholders were a little surly though
brakefree do you have any truffles left?! i would recommend dropping a couple in some nice risotto rice for a week, take them out, cook the rice and serve on top (little Jacques Reymond tip i learnt over my apprenticeship) just my 2cents.
You can also keep them in sealed container with fresh eggs. The truffle flavour will permeate through the egg shells over a few days/week and give a nice subtle truffle taste when your fry/poach otherwise plain looking eggs.
Yeeeeah, they were weren’t they? I got some good pics of the markets this morning. I will throw some up.
I recently had Truffle, cauliflower & parmesan soup - my first taste of trufffle - it was delicious.
I want to try truffle now.
Where to buy them in Brisbane?
I don’t recommend the risotto rice thing, the rice sucks all the moisture out of the truffle and ruins it.
Aaron, don’t know at the moment, but I can bring some up for you to buy when I come up for Pushies?
Looks like she’s enjoying a well earned rest after all that truffle hunting.
You are on…THANKS!!
one week in a sealed container refrigerated and the rice is so fragrant and the truffle does’t change much at all. have you tried this before?
Yes, and have had customers do it. Max of 24 hours if you Insist, but the eggs is way better