Aromatic scrambled truffle eggs with fresh black truffles and generous amounts of butter are a delicate and luxurious French treat.
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).
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Recipe ingredients
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.
Step #1: Whisk the eggs with cream, salt, and pepper. Add grated truffle and let it infuse the eggs for 15 minutes.
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.
Step #3: Let them sit for 15โ20 seconds until slightly set, then use a spatula to push them into folds gently.
Step #4: Stir for 1โ2 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.
Truffle Eggs
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
- Use butter generously. Truffles need fat to develop their full flavor.
- Serve them simply with a slice of toasted sourdough. Avoid salad or vegetables so the delicate truffle flavor stays in focus and isnโt overpowered.
Jeff the Chef @ Make It Like a Man! says
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.
Adina says
You would love it, the aroma is fantastic.