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Creamy Scrambled Eggs with Truffle Oil

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A luxurious and creamy scrambled eggs recipe enhanced with earthy truffle oil, perfect for a cozy yet fancy breakfast or brunch.

Ingredients

Scale
  • 4 large eggs (preferably pasture-raised)
  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons heavy cream (optional but recommended)
  • 1 teaspoon truffle oil (white or black)
  • Sea salt, to taste (flaky salt preferred)
  • Freshly ground black pepper, to taste
  • 1 tablespoon fresh chives, finely chopped (optional for garnish)

Instructions

  1. Crack 4 large eggs into a mixing bowl. Add 2 tablespoons of heavy cream and a pinch of sea salt. Whisk vigorously with a fork or whisk until fully combined and slightly frothy, about 1 minute.
  2. Place a non-stick skillet over low heat. Add 2 tablespoons of unsalted butter and let it gently melt, swirling the pan to coat evenly. The butter should foam but not brown, about 1-2 minutes.
  3. Pour the whisked eggs into the skillet. Let them sit undisturbed for about 10 seconds to set the edges slightly.
  4. Using a rubber spatula, gently push the eggs from the edges toward the center, folding and stirring slowly to form soft curds. Continue this gentle stirring for 3-4 minutes, keeping the eggs creamy and not dry.
  5. When the eggs are mostly set but still slightly runny and glossy, remove the skillet from the heat. The residual heat will finish cooking them.
  6. Immediately drizzle 1 teaspoon of truffle oil over the eggs and gently fold it in to spread the flavor without overpowering.
  7. Taste and season with more sea salt or freshly ground black pepper if needed. Finish with a sprinkle of fresh chives for color and mild oniony flavor.
  8. Serve immediately on warm plates for the best texture and flavor.

Notes

Cook eggs on low heat and fold gently to keep them creamy and custardy. Add truffle oil off the heat to preserve its aroma. If eggs cook too quickly or look dry, lower heat and add a splash of cream or milk. Use fresh, pasture-raised eggs for best flavor. Leftovers can be stored in the fridge for up to 2 days and reheated gently with a splash of cream or milk.

Nutrition

Keywords: scrambled eggs, truffle oil, creamy eggs, breakfast recipe, brunch, easy eggs, luxurious breakfast

Find it online: https://chrisfeasts.com/creamy-scrambled-eggs-with-truffle-oil-easy-homemade-luxurious-breakfast-recipe/