Black Truffle Scrambled Eggs

A creamy egg custard that coats the fork, punctuated by the earthy scent of black truffle. The texture remains soft and moist, without any dry or rubbery bits.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 365
• Protein: 20 g
• Carbs: 1 g
• Fat: 31 g

Ingredients

• 12 piece Egg ( fresh )
• 60 g Minimum butter sweet ( diced )
• 4 tbsp Cream ( heavy )
• 2 pinch Gray sea salt
• 2 pinch Black pepper ground
• 40 g Black Truffle ( grated )

Instructions

1. Preparing the egg mixture

   Crack the eggs into a mixing bowl. Whisk vigorously with a fork to combine whites and yolks thoroughly without incorporating too much air. Do not salt yet to keep the texture soft.

2. Slow cooking with butter

   Melt the butter in a pan over very low heat. Pour in the eggs. Stir constantly with a wooden spatula. The eggs should coagulate slowly to form a thick, homogeneous cream.

3. Binding and finishing

   When the mixture coats the spatula, remove from heat. Add the cream and grated truffle. The cold cream stops the cooking. Season with salt and pepper. The consistency should be like a glossy ointment.

Chef's tips

• The cooking must be so slow that you shouldn't hear the eggs sizzle in the pan.
• Use a spatula instead of a whisk to achieve fine, creamy curds.

Storage

Consume immediately. Scrambled eggs do not reheat well, as they lose their creaminess.