Scrambled Eggs with Truffles

Name: Scrambled Eggs with Truffles
Yield: Serves 6
Cuisine: United States
Ingredients: 4 tablespoons unsalted butter, room temperature; 8 large eggs; salt and freshly ground pepper; 4 tablespoons unsalted butter, chilled; 1½ ounces fresh white or black truffle; 1½ ounces fresh white or black truffle; 2 tablespoons heavy cream; salt and freshly ground pepper

Preparation info

Serves
6

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

If the truffle is frozen, cut it into thin “matchsticks” while still unthawed and put in a bowl. Add the eggs and leave unbeaten, covered, at room temperature for two hours.

Ingredients

1½ ounces fresh white or black truffle
8 large eggs
4

Americas
United States
Breakfast
Vegetarian
Gluten-free

Method

Coat the bottom and side of the top pan of a double boiler with 2 tablespoons of the soft butter. Heat water in the bottom pan to simmering. Beat the eggs just until well mixed and add the seasonings and the remaining soft butter. Fit the top pan into the bottom and stir the eggs with a wooden spoon