This recipe is based on Richard Olney's Creamed Eggs from Damien Pignolet's book "French".
The original technique employs a water bath with a trivet inside on top of the stove in which to heat the saute pan containing the egg mixture. I must confess that I have not tried this method, but the results in the Thermomix were superb. Please check out Damien's recipe and try the creamed eggs - in Thermomix or bain marie - you won't be disappointed. (WARNING - this is not for people with cholesterol issues!!! - please don't think about issuing legal proceedings).
The eggs can be prepared without the truffles, but while the Australian truffles are in season I feel obligated to support the fledgling industry, and urge you to consider doing the same.
Richard Olney apparently used 500g of truffles (not sure for how many serves), but Damien suggests perfumimg eggs with 30g of fresh truffles for a few days in a sealed container, before using half for this recipe and the remainder for some risotto.
Creamed Truffled Eggs
20g fresh truffle
100g soft unsalted butter
4 whole eggs
6 egg yolks
salt and freshly ground white pepper
Start by placing the truffle in the TM bowl. Chop finely for 10 seconds on speed 7.
Insert butterfly into the TM bowl. Add 30g of the butter and melt for 2 minutes on 50ºC at speed 1.
Add the eggs, yolks and some salt and mix for 30 seconds on speed 3. Cook the eggs for 20 minutes at 80ºC on speed soft. You should have very small particles developing that are moist but bound together. You may need to lower the temperature to 70ºC if they are cooking too quickly, so watch through the vent hole in the lid.
Once the eggs have developed the right consistency then set the machine for 3 minutes at 70ºC on speed soft and gradually add small pieces of butter through the lid, allowing time for the pieces to melt and amalgamate.
Adjust seasoning with salt and white pepper. Serve with love and some extra truffle slices.