Truffle Scrambled Eggs Recipe

Preparation Instructions

1. 1

   Prepare the Eggs

   In a mixing bowl, crack the Jidori eggs and add the heavy cream. Season with salt and black pepper to taste. Whisk the mixture until well combined and slightly frothy.

2. 2

   Melt the Butter

   In a non-stick skillet, melt the unsalted butter over low heat. Ensure the butter does not brown.

3. 3

   Cook the Eggs

   Pour the egg mixture into the skillet. Stir gently with a spatula, allowing the eggs to cook slowly. Remove from heat when they are just set but still creamy.

4. 4

   Finish with Truffle

   Finely slice or shave the Périgord black truffle and fold it into the scrambled eggs just before serving.

5. 5

   Serve

   Serve the truffle scrambled eggs immediately while hot, garnished with additional truffle slices if desired.