0 0
French Scrambled Eggs With Truffle Oil

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
12 large eggs
1/4 cup mineral water, plus
2 tablespoons mineral water
6 tablespoons unsalted butter, cold (cut into small pieces})
fresh ground pepper
sea salt
2 teaspoons white truffle oil
1 tablespoon chives, finely chopped
6 brioche bread, warmed or 12 slices brioche bread, toasted

Nutritional information

249
Calories
193 g
Calories From Fat
21.5 g
Total Fat
10.4 g
Saturated Fat
453.5 mg
Cholesterol
141.6 mg
Sodium
0.8 g
Carbs
0 g
Dietary Fiber
0.8 g
Sugars
12.7 g
Protein
180g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

French Scrambled Eggs With Truffle Oil

Features:
    Cuisine:

    Great way to cook eggs. It took a little while-but maybe I had the water simmering too low? Anyway, it didn't matter because I was cooking Latkes while I was tending the eggs. They are very soft, fluffy, and delicious. The toppings went really well with the eggs-I followed as directed and the white truffle oil, the sea salt, pepper, and chives went very well together. The only thing I didn't do was serve with brioche.

    • 35 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    French Scrambled Eggs With Truffle Oil, These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed Bring your friends and that special someone into your kitchen and whip these puppies up The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles The wine’s creaminess and balance also perfectly match the sumptuous eggs , Great way to cook eggs It took a little while-but maybe I had the water simmering too low? Anyway, it didn’t matter because I was cooking Latkes while I was tending the eggs They are very soft, fluffy, and delicious The toppings went really well with the eggs-I followed as directed and the white truffle oil, the sea salt, pepper, and chives went very well together The only thing I didn’t do was serve with brioche , I loved the eggs but I don’t like truffle oil – have had it a couple of times on various different foods and it didn’t appeal to me I added some cream cheese, the same way you added the butter otherwise I made them the same way and they scrumptious! Fantastic!! 🙂


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    In a Bowl, Whisk the Eggs and Water;.

    2
    Done

    Melt 2 Tablespoons of the Butter in a Large Stainless Steel Bowl Set Over a Pot of Simmering Water; Add the Eggs and Cook Over Low Heat, Gently Stirring With a Heatproof Rubber Spatula and Scraping the Bottom of the Bowl Until the Eggs Just Begin to Set, About 5 Minutes;.

    3
    Done

    Add the Remaining Butter to the Eggs, 1 Piece at a Time, and Cook, Stirring and Scraping the Bottom and Sides of the Bowl, Until the Eggs Are Thick and Cooked Through but Still Soft, About 5 Minutes Longer.

    4
    Done

    Season With Salt and Pepper; Transfer to Plates.

    5
    Done

    Drizzle With the Truffle Oil, Sprinkle With the Chives and Serve at Once With the Brioche.

    Avatar Of Raegan Gomez

    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Pizza Meatballs
    previous
    Pizza Meatballs
    Crunchy Noodle Salad Award Winning
    next
    Crunchy Noodle Salad Award Winning
    Pizza Meatballs
    previous
    Pizza Meatballs
    Crunchy Noodle Salad Award Winning
    next
    Crunchy Noodle Salad Award Winning

    Add Your Comment

    14 − 2 =