Truffle Eggs

5 from 3 votes

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

Prep Time10

Cook Time5

Additional Time15

Total Time30

Course: Main Dish

Cuisine: French

Servings: servings

Calories: 396kcal

Author: Adina

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).

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 isn’t overpowered.