If there was ever a breakfast that you’d eat in a silk robe and really fluffy slippers, this is it. Huge chunks of fluffy egg, tempered with half and half. And best of all, studded and stirred with heady, earthy, better-than-anything black truffle butter. Could a day ever start out more luxuriously?
The trick to these eggs is to beat some soft black truffle butter into the eggs themselves, so that as the eggs cook, the butter melts in, leaving flecks of the extra-special ingredient like black gold all throughout mounds of fluffy moonlight eggs. The second trick is to move the eggs very little as they cook, so they form large fluffy clouds. Fluffy truffled scrambled eggs just screams bellinis in bed, but it’s also perfect for real life. It takes seconds to whip together, and uses only four ingredients.
Excerpted from my weekly column French in a Flash on Serious Eats.
- 8 large eggs
- 1/4 cup half and half
- Kosher salt
- 2 teaspoons black truffle butter, plus 1 1/2 teaspoons, softened
- Nonstick spray
Preheat a nonstick skillet over medium-low heat. Whisk together the eggs, half and half, salt and pepper, and 2 teaspoons softened black truffle butter until well combined.
Spray the skillet lightly with nonstick spray. Add the remaining truffle butter, and once it has melted, add the eggs. Allow it to cook for at least 20 seconds. Only then, drag a silicone spatula from the edges of the pan, to the center, moving the cooked egg from the bottom in big clumps, and making room for the uncooked egg to settle on the bottom of the pan. Do this a few more times, until the eggs are just set. They will cook for a total of about 2 minutes. Serve right away.print this recipe