Truffle Scrambled Eggs are a rich, velvety dish where simplicity meets indulgence. Eggs are slowly stirred to a soft, custard-like texture, then finished with freshly shaved truffle or a touch of truffle oil. The earthy aroma of truffle lifts the eggs into something far beyond the ordinary. Served with warm toast or a light salad, it’s ideal for a special breakfast or elegant brunch. This recipe serves 2.
Ingredients
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4 large eggs
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2 tablespoons whole milk or cream
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Salt and freshly ground black pepper
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1 tablespoon unsalted butter
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Truffle oil (a few drops) or 5–10g fresh truffle, shaved
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Optional: fresh chives, finely chopped
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Toasted brioche or sourdough, for serving
Preparing the Eggs
Crack the eggs into a bowl and whisk with the milk or cream. Season with a pinch of salt and pepper. Whisk just until blended; avoid overbeating.
Place a nonstick pan over very low heat. Add the butter and let it melt gently. Pour in the eggs and stir constantly with a spatula, scraping the bottom and sides to prevent sticking.
Keep the heat low and stir slowly and steadily. The eggs will gradually thicken into a smooth, creamy texture—this takes about 8–10 minutes. Remove from heat just before fully set, as they’ll continue to cook slightly.
Finishing with Truffle
Add a few drops of truffle oil to the eggs and stir gently. If using fresh truffle, shave a small amount over the eggs after plating.
Serving
Spoon the scrambled eggs onto warm plates or buttered toast. Top with extra shaved truffle and chopped chives if desired.
Truffle Scrambled Eggs are all about balance—rich but delicate, luxurious but not fussy. A small dish that makes a quiet but lasting impression.
