Scrambled Eggs with Black Truffles

Scrambled Eggs with Black Truffles

Chablis Scrambled Eggs with Black Truffles
In this recipe, cracked eggs are infused with grated truffles overnight. Then the eggs are slowly stirred over a double-boiler to produce a velvety scramble.Ingalls Photography

Cracked eggs are infused with grated truffles overnight. Then the eggs are slowly stirred over a double-boiler to produce a velvety scramble.

Scrambled Eggs with Black Truffles
Cracked eggs are infused with grated truffles overnight. Then the eggs are slowly stirred over a double-boiler to produce a velvety scramble.
Yield: serves 2

Ingredients

  • 1 12 oz. black Burgundy truffles
  • 6 eggs
  • 14 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • Toasted country bread, for serving (optional)
  • Minced chives, for garnish (optional)

Instructions

  1. Grate 1 oz. truffles into a glass bowl and crack eggs over top; cover and chill mixture overnight.
  2. The next day, transfer truffle and egg mixture to a heatproof glass bowl and add cream; whisk to combine. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium. Rest bowl over pan; cook eggs, stirring slowly and constantly with a heatproof rubber spatula, until small curds have formed, 12–15 minutes. Grate remaining truffles into eggs and season with salt and pepper; serve with toasted bread and garnish with chives, if you like.