Truffled Scrambled Eggs 'strapatsada' Recipe

Crack the eggs into a medium bowl. Add the milk, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Whisk lightly until just combined — you want homogenous color but not overly frothy. Set aside at room temperature while you prepare the mushrooms.

Heat a large nonstick skillet over medium-high heat. Add 1 tbsp butter and 1 tsp olive oil. When the butter foams, add the sliced mushrooms in a single layer (work in batches if necessary so they brown rather than steam).

Cook, without stirring for the first 2 minutes, then stir occasionally for about 4–5 minutes more until the mushrooms are golden brown.

Add the diced shallot and cook 1–2 minutes until softened. Add the minced garlic and thyme and cook 30–45 seconds until fragrant. Season the mushrooms with 1/2 tsp salt and 1/4 tsp black pepper. Transfer mushrooms to a plate and leave skillet over low heat (wipe briefly if excess browned bits burn).

Gently scramble

Return the skillet to low heat (very low). Add 1 tbsp butter and let it melt gently. Pour the egg mixture into the pan. Allow eggs to sit, undisturbed, for 10–15 seconds until edges just begin to set.

Using a silicone spatula, sweep the eggs from the edges toward the center, forming large soft curds. Continue gently stirring and folding — remove the pan from the heat periodically (every 10–15 seconds) to control temperature. Cook until the eggs are mostly set but still glossy and slightly runny — about 3–5 minutes total depending on heat and pan.

When eggs reach soft scrambled texture, fold in the cooked mushrooms and any accumulated juices. Stir just to combine and remove from heat. Stir in 1 tbsp butter and 2 tbsp grated Parmesan (if using) to enrich and make the eggs silkier. Taste and adjust seasoning with salt and pepper as needed.

Divide the scrambled eggs and mushrooms among 2–4 plates or share on toast: for a rustic presentation spoon the strapatsada over 2 slices of grilled bread (for a more appetizer-style, divide among 4 slices).

Scatter the finely snipped chives over the eggs. Using a truffle slicer or very sharp knife, shave the summer black truffle thinly over each portion (about 2–3 g per serving). Finish with a very light drizzle of extra-virgin olive oil if desired and a few twists of black pepper.

Serve immediately while warm so the truffle aroma is strongest.