All Year
1/2 hour
Serves 2
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Truffled, Soft Scrambled Eggs

A gourmet alternative to a morning classic.


  • 5 large eggs
  • 1/2 t Truffle Sea Salt
  • 1 T unsalted butter
  • 2 T Creme Fraiche
  • 2 chives, thinly sliced
  • 1/2 t White Truffle Oil
  • fresh ground pepper


  • 1. Whisk the eggs until frothy; add the pinch of Truffle Salt.
  • 2. Melt the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes.
  • 3. Add the truffle oil, creme fraiche and chives and continue folding gently until everything is incorporated. Sprinkle with pepper to taste.

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Recipe Products

  • Truffle Sea Salt

    Truffle Sea Salt


  • White Truffle Oil

    White Truffle Oil

    Pick A Size - 200 mL or 375 mL or 750 mL: