Scrambled Eggs with Black Truffles

  • Serves

    serves 2


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


  • 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)


Step 1

Grate 1 oz. truffles into a glass bowl and crack eggs over top; cover and chill mixture overnight.

Step 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.

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