Scrambled Eggs With Truffle Food

TRUFFLE EGGS

Truffle Eggs image

Aromatic scrambled truffle eggs with fresh black truffles and generous amounts of butter, a delicate and luxurious French treat.

Provided by Adina

Time 30m

Number Of Ingredients 6

Ingredients

1 small black truffle (about 15 g/ 0.5 oz)
6 large eggs
3 tablespoons heavy cream
2 heaped tablespoons unsalted butter
2 tablespoons fresh (chopped parsley (or chives))
fine sea salt and freshly ground black pepper

Steps:

Grate about half of the truffle on the larger side of a box grater.
In a large bowl, whisk eggs and cream. Add salt and pepper to taste. Add the grated truffle, set it aside for about 15 minutes.
Finely chop the herbs. Reserve a little for garnishing and add the rest to the eggs.
Heat a non-stick pan on medium heat. Add butter and let melt. Reduce the heat to medium-low. Slowly pour the eggs into the pan. Heat very slowly, leave untouched for about 15-20 seconds or until very slightly set on the bottom.
Move the eggs across the pan using a spatula for cooking evenly into large egg folds. Move gently in the pan for about 1-2 minutes; it depends on the heat.
The eggs should be mostly set yet still slightly moist and not dry. They will continue setting slightly in the pan and on the plate. Aim for them to look like in the pictures, large set fluffs that are still shiny with moisture, but no pools of uncooked eggs.
Serve: Transfer to slightly warm serving plates, shave the remaining black truffle on top. Sprinkle with a little freshly ground black pepper and serve immediately.

Nutrition Facts : ServingSize 1 /2 of the dish, Calories 396 kcal, Carbohydrate 2 g, Protein 20 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 614 mg, Sodium 519 mg, Sugar 1 g, UnsaturatedFat 15 g

FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL

French Scrambled Eggs With Truffle Oil image

These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs.

Provided by NcMysteryShopper

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

12 large eggs
1/4 cup mineral water, plus
2 tablespoons mineral water
6 tablespoons unsalted butter, cold (cut into small pieces})
fresh ground pepper
sea salt
2 teaspoons white truffle oil
1 tablespoon chives, finely chopped
6 brioche bread, warmed or 12 slices brioche bread, toasted

Steps:

In a bowl, whisk the eggs and water;.
Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
Season with salt and pepper; transfer to plates.
Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

Nutrition Facts : Calories 249, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7