Soft Scrambled Eggs with Truffle Butter

The strategy for just how to make soft rushed eggs, which has its beginnings in France, requires you to whisk the eggs continuously as they prepare and also changes the humble eggs right into a light, tasty custard. This is where the toast is available in: use it to scoop up every decline. You can enjoy it with a cup of our delicious mango sorbet

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OVERVIEW

Unique recipe of Soft Scrambled Eggs with Truffle Butter

PREP TIME

10 mins

TOTAL COOKING TIME

30 MINS

DIFFICULITY

Medium / Beginner

SOCIAL

stephanie

THE INGREDIENTS:

4 large eggs
2 tablespoons truffle butter (see Tips)

¼ teaspoon ground pepper
⅛ teaspoon salt
1 tablespoon crème fraîche
1 tablespoon finely chopped fresh chives, plus more for garnish
4 1/2-inch-thick slices crusty whole-grain bread, toasted
1 small fresh black or white truffle, shaved (optional; see Tips)

INSTRUCTIONS

Step 1

Crack eggs into a medium saucepan. Add truffle butter, pepper and salt. Cook over low heat, whisking constantly, until small curds form and the mixture thickens, 10 to 12 minutes. It should be smooth and velvety, like a custard. Remove from heat and stir in crème fraîche and chives.
Step 2

Serve the eggs with toast. Garnish with more chives and shaved truffle, if desired.

Tips

Tips: Look for truffle butter at well-stocked grocery stores and specialty markets. It’s delicious stirred into eggs or risotto or melted on grilled steak or roast chicken.

To shave fresh truffles, use a truffle slicer, a mandoline or a vegetable peeler.

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