Making the taste of truffles go farther without waste or further expense
Here is a cooking tip from Jacques Pepin long ago:
When you have some truffles/porccini mushrooms and don't want to waste them, you can make them go farther by doing the following:
Place a few in a pastic baggie with some fresh eggs (fresher the better) and store in refrigerator for a few days. You can then use those eggs for omelets, frittata or even as hardboiled eggs in salads, or for deviled eggs. The eggs will have absorbed the taste of the mushrooms through their shells.
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Comments: 6
That's amazing that the eggs absorb the mushroom taste like that.