Saturday, March 17, 2007
Truffled Scrambled Eggs
This is the first dish in which I used my new white truffle oil. As much as I love pure and unadulterated scrambled eggs (Steven not so much), adding a few drops of truffle oil transforms a simple and homey to a complex and luxurious dish. Steven couldn't stop raving about these eggs, when normally he doesn't care for scrambled eggs.
Truffle Scrambled Eggs
2 Tbsp milk
salt and pepper (about 1/8 tsp salt and 1 grind of pepper)
2 tsp butter
a few drops of white truffle oil (about 1/4 tsp)
Beat eggs with milk, salt, and pepper. Do not overbeat; stop when all the yolk is incorporated.
Heat butter in a 8 in nonstick skillet over medium high heat. It is key to use an appropriately sized pan for the number of eggs you're cooking. Pour in eggs before foaming has subsided.
Push and fold the eggs from the outer rim into a mound in the center. Do not swirl or break up the egg as it cooks. Keep the eggs constantly moving. Cook until eggs are no longer runny but still wet and shiny (almost underdone), only about 30 seconds to a minute. Remove from heat, add truffle oil, fold a few more times to incorporate into the egg. Eggs will continue to cook off heat so serve immediately.
The recipe can be doubled to serve four. The eggs will need to be cooked in a larger skillet 10 in or 12 in and for a longer amount of time about 1 - 1 1/2 min.
Be careful not to overbeat or overcook scrambled eggs, otherwise they will be tough.
Check out these gorgeous scrambled eggs by Bea of La Tartine Gourmande
I'm submitting this for Weekend Breakfast Blogging #9. Thanks to Sig for hosting and letting me know about the event!