French Style Scrambled Eggs with Truffle

posted on May 3, 2011 by Bianca Garcia

Let’s talk about eggs. Again.

But this time let’s talk about making them a little more luxurious. And let’s talk about how to make them perfectly.

First, we add a little truffle. Then, we use a little French. As in the French way of cooking scrambled eggs: over low heat, and scrambling them with a whisk.

How do you cook your scrambled eggs? Do you whisk them first in a bowl then quickly cook over high eat? Do you scrambled them right onto the pan? Do you like them dry and a little chewy? Or do you like them wet and mushy?

I like my scrambled eggs a little wet, like it’s just about to set, and I like them creamy, soft, almost seductive.

These truffle scrambled eggs are exactly what I envision to be the perfect scrambled eggs. This dish, so simple in nature and so quick to put together, placates all my scrambled cravings, and turns things up a notch with the addition of truffle oil and truffle butter. Just some drops of truffle oil, a few scrapes of truffle butter, and suddenly these scrambled eggs taste more sophisticated, like a grown-up, sultrier version of its wholesome spinach and feta omelet cousins.

When did eggs become sexy? When it met truffle butter.

Truffle Scrambled Eggs

2 eggs
2 tablespoons skim milk (cream would actually be better but I ran out)
drizzle of truffle oil (about 1/2 teaspoon)
1/2 teaspoon truffle butter
sea salt and freshly ground pepper
chives for garnish

Whisk together the eggs and milk. Whisk them till your wrists hurt.

Heat a small pan over low-medium heat, and add the truffle oil and truffle butter. Add the eggs and wait about 10 seconds, then using a whisk or a wooden spoon, scramble away! Scrape the pieces that are setting and mix them with the raw bits. You’re basically stirring and mushing everything together, and depending on how you like your eggs – you can scramble the whole time while the eggs are cooking (you’ll have smaller curds and creamier eggs) or you can wait a few seconds and let a few pieces set before scrambling again (you’ll have larger curds and fluffier eggs).

When you think the eggs are about 80% done, turn off the heat. It will continue to cook in its own heat, so keep scrambling. Transfer to a plate then sprinkle the eggs with sea salt and ground pepper, and fresh chopped chives. Serve immediately.

I like mine with whole wheat toast cut into strips (because it looks fancier and I feel like I’m actually eating more hehe)

This is a wonderful little meal, perfect for breakfast or brunch (serve with a mimosa, to continue with the sophisticated theme), or even dinner (for folks like me who love eggs at night).

Do you like adding mix-ins to your scrambled eggs?

PS – On an unrelated note, many of you know about my love for bikram yoga. For my Boston readers, I just want to share that this week there is an awesome deal on BuyWithMe for 5 classes of bikram (0r 21 days of unlimited classes) for just $25! You can buy it here if you’re interested. And if you need some tips on how to survive and love hot yoga, look no more :) Namasteggs.