Oddly enough, the eggs took on more flavor than just shaving truffle straight over what we were eating. I decided to leave the last little piece in with eggs just to see what would happen since I knew the equivalent amount by itself wasn’t very detectable and somehow it came out stronger in the yolks.
Apparently Epicurus told @doughboy that they be a little higher in quality and price further along in the season. Either way, I’m glad of the resource to to goof around with such an expensive ingredient relatively cheaply.
True, Epicurus offers Perigord ($55/oz in August 2019) and Alba ($90-$110/oz in Jan 2019) but I’m glad to get my feet wet with something cheaper but still not exactly cheap before graduating up. At $24/oz Black Burgundy truffles still aren’t really chump change to me.
Keep in mind that since it’s cast iron it’s still as likely to develop hot spots as on any conventional burner. You can test for them by sprinkling with flour and observing what browns vs what doesn’t as you heat it up
You’d think that indeed, but what you end up with (and I guess it’s because of the egg) is a light, crispy, airy cookie. Delightful.
Two minutes before they are done, I do take the tray out and whack it on the stovetop to keep them flat and thin, and then put them back in for the last two minutes.
