Crack and whisk the 8 eggs in a dish. Add truffle peels and their juice, or frozen black truffle cut into small pieces.
If making this recipe during the black truffle season, add thin strips of fresh truffles to preparation.
Refrigerate for at least 1 hour.
Melt the butter in a heavy bottomed saucepan. Pour the eggs into truffles , add the fresh cream and stir constantly until the preparation is homogeneous and creamy.
Salt and pepper.
Scrambled eggs can be served with slices of toast.
Truffle tip: 2 days before cooking the scrambled eggs with truffles, place the fresh whole truffle with the 8 eggs in an airtight box. The eggs will absorb the flavors of truffle ; the recipe will only be better.