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.