Marans Egg Scramble with Mélanosporum Truffles earthy and fragrant

1 In a salad bowl, crack your eggs, salt and pepper then beat them with a fork, add your truffle julienne, cover then refrigerate for 2 hours.

2 At the moment of tasting, place a thick-bottomed saucepan on your heat then slowly melt the butter, add your truffled eggs then on low heat with a whisk, stir constantly and when you feel the mixture starting to set, remove from heat and add while stirring the very cold cream.
Then, quickly plate in pretty hot bowls with the small croutons around and the truffle slice in the center.
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*The beauty of this recipe is that it was prepared with certainly the finest chicken eggs in France.
This chicken is also called "Hen with golden eggs" indeed their color is copper red.
They are raised in Marans, a town in Charente Maritime near the Poitevin Marsh.
These eggs are ordered by the finest restaurants in France.
To convince you a little more, know that Mrs. De Gaulle ordered them (1 Rooster and 6 Hens) for her poultry yard in Colombey les deux églises because the general adored these eggs.
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