Black Truffle Scrambled Eggs
Ingredients
- 12 pcEgg (fresh)
- 60 gUnsalted butter (diced)
- 4 tbspCream (heavy)
- 2 pinchGray sea salt
- 2 pinchBlack pepper ground
- 40 gBlack Truffle (grated)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Scrambled eggs do not reheat well, as they lose their creaminess.
