Silky Soft Scrambled Eggs with Truffle Oil

Ingredients

- 4 large eggs
- 2 tablespoons unsalted butter
- 2 tablespoons heavy cream
- 1 teaspoon truffle oil
- Salt to taste
- Freshly ground black pepper to taste
- Chopped chives for garnish (optional)

Instructions

1. Whisk the Eggs: In a mixing bowl, crack open 4 large eggs. Add a pinch of salt and freshly ground black pepper. Whisk vigorously until the whites and yolks are fully combined and the mixture is slightly frothy.

2. Heat the Pan: Place a non-stick skillet over low heat. Add 2 tablespoons of unsalted butter, allowing it to melt slowly. The slow melting ensures the butter does not brown.

3. Cook the Eggs: Once the butter is melted, pour the whisked eggs into the skillet. Using a rubber spatula, gently stir the eggs in a circular motion. Ensure to scrape the bottom of the pan continuously to prevent sticking.

4. Slow and Steady: This step is crucial for achieving the perfect texture. Keep the heat low and continue to stir gently. This should take about 8-10 minutes until the eggs start to set but are still slightly runny.

5. Add Cream and Truffle Oil: Just before the eggs reach your desired consistency, remove the skillet from the heat. Stir in 2 tablespoons of heavy cream and 1 teaspoon of truffle oil to add richness and elevate the flavors.

6. Finishing Touches: Season again with a little extra salt and pepper, if needed. Serve immediately, garnishing with chopped chives for an added touch of color and freshness.

Preparation & Cooking Times

- PT15M
- 15 minutes

Total Time

- PT15M
- 15 minutes

Type of Dish

- Breakfast

Keywords

- Scrambled eggs
- Truffle oil
- Gourmet breakfast
- Easy breakfast
- Egg recipe
- Elegant brunch
- Soft scrambled eggs
- Creamy eggs
- Chives garnish
- Non-stick skillet

Recipe Yield

- Serves 4 adults

Calories

- Exact total calories for the entire dish: 620 calories

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