El Taco Rey Recipe
Scrambled Eggs, Spring Onions, Fresh Truffles
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Ingredients
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Taco Filling
Tortillas & Assembly
Method
Taco Filling
- 1
Prepare aromatics
Trim the root ends of the spring onions and discard any wilted outer layers. Finely slice both the white and green parts on a diagonal into thin rounds (about 1/8–1/4 inch). Set aside in a small bowl.
- 2
Beat eggs
Crack the eggs into a medium bowl. Add the whole milk, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously until the mixture is homogenous and slightly frothy (about 30 seconds).
- 3
Cook scrambled eggs
Heat a nonstick skillet over medium-low heat. Add the unsalted butter and let it melt, swirling to coat the pan but not letting it brown. Pour in the egg mixture. Let the eggs sit undisturbed for 10–15 seconds until the edges just begin to set. Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft folds. Continue cooking on medium-low, folding every 10–15 seconds; remove the pan from the heat while the eggs are still slightly underdone as they will continue to cook in residual heat. When eggs are creamy and softly set (about 2–3 minutes total cook time), fold in half of the sliced spring onions (reserve remaining for garnish) and adjust seasoning with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper if needed.
- 4
Add truffle
Immediately after removing the eggs from the heat, shave or finely slice the fresh truffle (about 8–10 g) directly over the eggs so the residual heat releases aroma. Gently fold 2–3 small shavings into the eggs, reserving a few shavings to finish the tacos. If using truffle oil instead of fresh truffle, drizzle 1/4–1/2 teaspoon over the finished eggs and fold gently.
Tortillas & Assembly
- 5
Warm tortillas
Warm the tortillas so they are pliable: heat a dry skillet over medium-high and warm each tortilla 15–20 seconds per side until lightly toasted and flexible, or wrap the stack in a damp kitchen towel and microwave 20–30 seconds. Lightly brush or rub each tortilla with 1/6 teaspoon neutral oil if you prefer a slight crisp and sheen.
- 6
Assemble tacos
Divide the scrambled truffle eggs evenly among the 6 warmed tortillas (about 1 heaping tablespoon of eggs per tortilla if serving as small tacos, or more for larger). Top each portion with the reserved sliced spring onions and the remaining truffle shavings (evenly distribute the remaining 2–3 g). Add a small spritz of lime if using and finish with a few cilantro leaves for brightness.
- 7
Serve
Serve immediately while warm. If desired, provide extra freshly ground black pepper and lime wedges at the table.