Scrambled Eggs with Truffle

Ingredients

• 4 whole large eggs
• 2 tbsp unsalted butter
• 2 tbsp heavy cream
• ¼ tsp salt
• ⅛ tsp black pepper
• ¼ oz fresh black truffle

Instructions

1. 1

   Crack the 4 eggs into a bowl, add 2 tbsp heavy cream, 1/4 tsp salt, and a pinch of black pepper. Whisk until the yolks and whites are fully combined, about 30 seconds.

2. 2

   Melt 2 tbsp unsalted butter in a nonstick skillet over medium-low heat. Swirl to coat the pan evenly, about 1 minute.

3. 3

   Pour the egg mixture into the skillet. Let it sit undisturbed for 30 seconds until the edges just begin to set.

4. 4

   Using a rubber spatula, gently push the eggs from the edges toward the center, folding continuously. Cook for 3-4 minutes, until the eggs are softly set and still glossy, with a custard-like texture.

5. 5

   Remove the skillet from the heat immediately. The eggs will continue to cook from residual heat; keep folding for another 30 seconds until they are creamy but not runny.

6. 6

   Slide the scrambled eggs onto a warm plate. Using a truffle slicer or a sharp knife, shave the 1/4 oz truffle thinly over the top. Serve at once.

7. 7

   Optional: finish with a sprinkle of flaky sea salt or a few chives if you have them.

Tools you’ll need

• nonstick skillet
• rubber spatula
• mixing bowl
• whisk
• truffle slicer or sharp knife

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