Scrambled Eggs with Black Truffles

Name: Scrambled Eggs with Black Truffles
Total time: PT0D0H0M
Yield: serves 2
Ingredients: 1 1 ⁄ 2 oz. black Burgundy truffles; 6 eggs; 1 ⁄ 4 cup heavy cream; Kosher salt and freshly ground black pepper, to taste; Toasted country bread, for serving (optional); Minced chives, for garnish (optional)

Serves
serves 2

INGALLS PHOTOGRAPHY

Cracked eggs are infused with grated truffles overnight. Then the eggs are slowly stirred over a double-boiler to produce a velvety scramble.

Ingredients

1 ¹⁄₂ oz. black Burgundy truffles
6 eggs
¹⁄₄ cup heavy cream
Kosher salt and freshly ground black pepper, to taste
Toasted country bread, for serving (optional)
Minced chives, for garnish (optional)

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Instructions

Step 1

Grate 1 oz. truffles into a glass bowl and crack eggs over top; cover and chill mixture overnight.

Step 2

The next day, transfer truffle and egg mixture to a heatproof glass bowl and add cream; whisk to combine. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium. Rest bowl over pan; cook eggs, stirring slowly and constantly with a heatproof rubber spatula, until small curds have formed, 12–15 minutes. Grate remaining truffles into eggs and season with salt and pepper; serve with toasted bread and garnish with chives, if you like.

Grate 1 oz. truffles into a glass bowl and crack eggs over top; cover and chill mixture overnight.
The next day, transfer truffle and egg mixture to a heatproof glass bowl and add cream; whisk to combine. Fill a 4-qt. saucepan with 2" of water; bring to a simmer over medium. Rest bowl over pan; cook eggs, stirring slowly and constantly with a heatproof rubber spatula, until small curds have formed, 12–15 minutes. Grate remaining truffles into eggs and season with salt and pepper; serve with toasted bread and garnish with chives, if you like.