Olive oil is used in place of butter for cooking these softly scrambled eggs, adapted from a dish served at Semiramide, a small trattoria in the picturesque Umbrian village of Melezzole. This is traditional to Umbria and Tuscany, both olive-growing regions. If sourcing your truffles ahead of cooking them, consider storing in an airtight container with your uncooked eggs. The tubers’ fragrance will permeate the shells, infusing the eggs with truffle-y perfume.
Featured in: “Searching for Truffles, High and Low, in Tuscany and Umbria.”
- 3 large eggs
- Kosher salt
- 1 tbsp. olive oil
- 1 small fresh black truffle (about ½ oz.)
The version explained here employs the slow-and-low approach, with butter, chives, and heavy cream added just before the eggs are done.
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