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
3 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.

Serves 2.

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!


Patricia Scarpin said...

Hi, Amy!
I haven't had scrambled eggs in ages... Your recipe sounds fantastic, so posh! ;)

Susan from Food Blogga said...

My mom is always looking for ways to get my dad to eat scrambled eggs. Your idea of adding truffle oil may just be the key! Thanks.

Amy said...

Thanks for visiting!

Hi Patricia, the truffle oil does make the scrambled eggs a bit fancier, gives it a little more oomph. :)

Hi Susan, let me know if your dad likes it.

Sig said...

Hi Amy, truffle oil in scrambled eggs sound great!! Nice to see one more seattlite foody blog and thanks for linking to my blog...

BTW, I am hosting a Weekend Breakfast Blogging food event this month, the theme is eggs, if you like, you can submit your wonderful truffle scrambled eggs, you can find the details in my blog.

Amy said...

Hi Sig, thanks for the visiting and thanks for the heads up about WBB. I think I will submit this. ;)

Wandering Chopsticks said...

How would you describe the taste of that truffle oil? I've seen the bottles too and have debated whether to buy it since I don't know if I'd have all that many uses for it. And $9 for a small bottle of oil is expensive for me! I know it's pbbly a good price for something with truffles but still...

Amy said...

Hi Wandering Chopsticks, thanks for stopping by!

I have a really hard time describing the flavor. I would say it's pungent, musky, and earthy, very nondescript words but I can't associate it with any particular foods that it tastes like. I haven't tried other truffle oils so I'm not sure about how the quality of the oil compares to other more expensive truffle oil but I have heard that it is good quality for the price. I also picked up some truffled cheese at TJs for $4 so that might be another alternative for trying truffle.


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