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Scrambled eggs with black truffles

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Ingredients for 2 servings:

  • 4 eggs
  • 50 ml whipped cream
  • Salt
  • 40 g butter
  • 50 g truffles, black

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Crack the eggs in a bowl. Pour in the heavy cream, whisk with the eggs until smooth, and season lightly with salt. Melt the butter in a pan over medium heat. Pour in the egg mixture and let it set slowly, gently pushing it together with a wooden spatula from the outside to the center. The finished scrambled eggs should still be slightly creamy and shiny on the surface. Immediately shave the truffles over the eggs using a truffle slicer. Slide the eggs onto a warmed plate.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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