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    Where Is My Spoon > Recipes > Main Dishes

    Truffle Eggs

    Last modified: May 19, 2025 ยท Published by Adina, Feb 24, 2021 ยท 2 Comments

    Jump to Recipe
    pin image with the title eggs with black truffles.

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

    two plates for truffled eggs with black truffle slices on top.

    Bring everyday creamy scrambled eggs to a new level by adding just a small amount of fresh black truffles. The result? These delicate and aromatic truffle eggs are amazing.

    If you have more of those truffles, you should definitely try thisย Truffle Pasta recipe; it is amazing! Or make Truffle Oil Pasta (with Mushrooms).

    Jump to recipe
    • Recipe ingredients
    • How to make truffle eggs?
    • What to serve with scrambled truffle eggs?
    • More egg recipes
    • Recipe
    • Truffle Eggs

    Recipe ingredients

    labeled ingredients for making scrambled eggs with black truffle, butter, cream and parsley.

    One smallย fresh black truffle, about 0.5 oz/ 15 g. There are two types: rare, very expensive white truffles and slightly more accessible but still pricey black truffles.

    Large eggs

    Butter:ย Two generous tablespoons. Truffles need fat to develop their full flavor. Try the Truffle Butter Pasta, too.

    See the recipe card for full information on ingredients and quantities.

    How to make truffle eggs?

    Grate half of the black truffle. Set the rest aside.

    beaten eggs with parsley and cream in a bowl.

    Step #1: Whisk the eggs with cream, salt, and pepper. Add grated truffle and let it infuse the eggs for 15 minutes.

    melted butter for making eggs in a pan.

    Step #2: Melt the butter in the pan. Reduce the heat to medium-low. Slowly add the egg mixture.

    Tip: Heat the eggs gently; high heat makes them dry and tough.

    not quite cooked scrambled eggs in a large pan.

    Step #3: Let them sit for 15โ€“20 seconds until slightly set, then use a spatula to push them into folds gently.

    scrambled eggs with parsley in a pan.

    Step #4: Stir for 1โ€“2 minutes until mostly set but still moist. They should look fluffy and shiny, with no raw egg visible.

    Transfer to warm serving plates, shave the remaining black truffle on top, and sprinkle with a little freshly ground black pepper.

    What to serve with scrambled truffle eggs?

    I like them pure with just a slice of good toasted sourdough bread.
    We never had them with salad or vegetables because I like to concentrate on that amazing yet delicate truffle flavor; I would not like anything to overpower it. Try Eggs and Asparagus on Toast, too.

    truffled scrambled eggs with truffle slices on top and a fork.

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    Do you like this recipe?

    Please leave a good rating in the recipe card below. Stay in touch through social media: Pinterest, Facebook, and Instagram. Donโ€™t forget to tag #whereismyspoon when you try a recipe!

    Recipe

    truffle eggs on a small white plate with fork and parsley.

    Truffle Eggs

    Aromatic scrambled truffle eggs with fresh black truffles and generous amounts of butter, a delicate and luxurious French treat.
    5 from 3 votes
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    Course: Main Dish
    Cuisine: French
    Prep Time: 10 minutes minutes
    Cook Time: 5 minutes minutes
    Additional Time: 15 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 servings
    Calories: 396kcal
    Author: Adina
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    Ingredients 

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

    Instructions

    • Grate about half of the truffle on the larger side of a box grater.
      1 small black truffle
    • 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.
      6 large eggs + 3 tablespoons heavy cream + fine sea salt and freshly ground black pepper
    • Finely chop the herbs. Reserve a little for garnishing and add the rest to the eggs.
      2 tablespoons fresh parsley or chives
    • Heat a non-stick pan on medium heat. Add butter and let it 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.
      2 heaped tablespoons of unsalted butter
    • 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, and shave the remaining black truffle on top. Sprinkle with a little freshly ground black pepper and serve immediately (Note 2).

    Notes

    1. Use butter generously. Truffles need fat to develop their full flavor.
    2. Serve them simply with a slice of toasted sourdough. Avoid salad or vegetables so the delicate truffle flavor stays in focus and isnโ€™t overpowered.

    Nutrition

    Serving: 1/2 of the dish | Calories: 396kcal | Carbohydrates: 2g | Protein: 20g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 15g | Cholesterol: 614mg | Sodium: 519mg | Sugar: 1g
    Tried this Recipe? Pin it for Later!Mention @adinabeck or tag #WhereIsMySpoon!

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    Comments

    1. Jeff the Chef @ Make It Like a Man! says

      February 25, 2021 at 4:21 pm

      What an exotic breakfast! I've never had a truffle in my kitchen, but if I do, now I know what to do with it.

      Reply
      • Adina says

        February 25, 2021 at 5:16 pm

        You would love it, the aroma is fantastic.

        Reply
    5 from 3 votes (3 ratings without comment)

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