Soft-Scrambled Eggs With Black Truffle

Name: Soft-Scrambled Eggs With Black Truffle
Prep time: PT0D0H0M
Cook time: PT0D0H5M
Total time: PT0D0H5M
Yield: serves 1-2
Ingredients: 3 large eggs; Kosher salt; 1 tbsp. olive oil; 1 small fresh black truffle (about ½ oz.)

Simplicity is the ultimate sophistication in this elegant Umbrian dish.

Serves
serves 1-2
Time
5 minutes

PHOTOGRAPHY BY SAM YOUKILIS

By SAVEUR Editors

Updated on December 17, 2021

Olive oil is used in place of butter for cooking these softly scrambled eggs, adapted from a dish served at Semiramide, a small trattoria in the picturesque Umbrian village of Melezzole. This is traditional to Umbria and Tuscany, both olive-growing regions. If sourcing your truffles ahead of cooking them, consider storing in an airtight container with your uncooked eggs. The tubers’ fragrance will permeate the shells, infusing the eggs with truffle-y perfume.

Featured in: “Searching for Truffles, High and Low, in Tuscany and Umbria.”

Ingredients

3 large eggs
Kosher salt
1 tbsp. olive oil
1 small fresh black truffle (about ½ oz.)

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Instructions

Step 1

Into a medium bowl, crack the eggs and beat with a fork; season lightly with salt and set by the stove.

Step 2

To a small pot over medium heat add the olive oil and swirl to coat. Add the eggs and cook, stirring frequently, until just set, 2–3 minutes. Adjust the seasoning with more salt to taste, then transfer to a warm plate. Shave the truffle evenly over the top and serve immediately.