Best 3 Truffled Scrambled Eggs Recipes

Indulge in the luxurious Truffled Scrambled Eggs, a culinary masterpiece that elevates the classic breakfast dish to new heights of flavor and sophistication. Prepared with a harmonious blend of fresh eggs, creamy butter, and a touch of aromatic truffle oil, these eggs offer a rich, velvety texture and an unforgettable earthy aroma. Served over crispy toasted bread, this dish is a symphony of flavors that will tantalize your taste buds and leave you craving more. Additionally, discover variations of this delectable dish, such as the Truffled Scrambled Eggs with Smoked Salmon, which adds a delightful smoky flavor, and the Truffled Scrambled Eggs with Chives, which provides a refreshing herbal note. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making them ideal for a special breakfast or brunch.

Check out the recipes below so you can choose the best recipe for yourself!

TRUFFLE EGGS

Truffle Eggs image

Aromatic scrambled truffle eggs with fresh black truffles and generous amounts of butter, a delicate and luxurious French treat.

Provided by Adina

Categories Main Dish

Time 30m

Number Of Ingredients 6

Ingredients

1 small black truffle (about 15 g/ 0.5 oz)
6 large eggs
3 tablespoons heavy cream
2 heaped tablespoons unsalted butter
2 tablespoons fresh (chopped parsley (or chives))
fine sea salt and freshly ground black pepper

Steps:

Grate about half of the truffle on the larger side of a box grater.
In a large bowl, whisk eggs and cream. Add salt and pepper to taste. Add the grated truffle, set it aside for about 15 minutes.
Finely chop the herbs. Reserve a little for garnishing and add the rest to the eggs.
Heat a non-stick pan on medium heat. Add butter and let melt. Reduce the heat to medium-low. Slowly pour the eggs into the pan. Heat very slowly, leave untouched for about 15-20 seconds or until very slightly set on the bottom.
Move the eggs across the pan using a spatula for cooking evenly into large egg folds. Move gently in the pan for about 1-2 minutes; it depends on the heat.
The eggs should be mostly set yet still slightly moist and not dry. They will continue setting slightly in the pan and on the plate. Aim for them to look like in the pictures, large set fluffs that are still shiny with moisture, but no pools of uncooked eggs.
Serve: Transfer to slightly warm serving plates, shave the remaining black truffle on top. Sprinkle with a little freshly ground black pepper and serve immediately.

Nutrition Facts : ServingSize 1 /2 of the dish, Calories 396 kcal, Carbohydrate 2 g, Protein 20 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 614 mg, Sodium 519 mg, Sugar 1 g, UnsaturatedFat 15 g

FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL

French Scrambled Eggs With Truffle Oil image

These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs.

Provided by NcMysteryShopper

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

12 large eggs
1/4 cup mineral water, plus
2 tablespoons mineral water
6 tablespoons unsalted butter, cold (cut into small pieces})
fresh ground pepper
sea salt
2 teaspoons white truffle oil
1 tablespoon chives, finely chopped
6 brioche bread, warmed or 12 slices brioche bread, toasted

Steps:

In a bowl, whisk the eggs and water;.
Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
Season with salt and pepper; transfer to plates.
Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

Nutrition Facts : Calories 249, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7

SCRAMBLED EGGS WITH TRUFFLE

Scrambled Eggs With Truffle image

Lidia Bastianich; from Piemonte region of Italy; needed equipment-sturdy 12-inch nonstick skillet with a cover, heat-proof rubber spatula, truffle shaver or sharp vegetable peeler.

Provided by ratherbeswimmin

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

12 large eggs
3/4 teaspoon salt
6 tablespoons extra virgin olive oil
1 ounce white truffle, brushed clean

Steps:

Beat the eggs and salt very well in a large bowl.
Pour the olive oil into the skillet; swirl it to coat the bottom and sides; set on a stove burner, heat off.
Pour and scrape all the eggs into the skillet; turn the heat on high; wait a few seconds, just until the heat starts to permeate the pan and reach the eggs.
Gently slide the spatula from the side of the pan into the center, dragging the first coagulated eggs with it; repeat the motion, drawing in eggs from another spot.
Steadily move around the pan, constantly pulling in cooked eggs with the spatula blade, as uncooked eggs flow into the cleared space.
As you drag them, the eggs will form long rippling sheets; don't break them up, but keep gathering them gently, into a soft mass of ruffles.
Decrease heat if the eggs sizzle-don't let them brown.
As soon as the sides stay clear and no loose egg is flowing, turn off the heat; if there is a lot of wet, uncooked egg caught in the ruffles, more than you like, tumble the mass over gently to cook them but don't break them up (or leave the eggs wet and soft).
Quickly divide the eggs in equal portions on warm plates, and immediately shave paper-thin flakes of truffle, a dozen or so, on top of each one.
Serve right away, as the heat releases the aroma of truffle.

Nutrition Facts : Calories 399.5, Fat 35.2, SaturatedFat 7.4, Cholesterol 634.5, Sodium 646.4, Carbohydrate 1.2, Sugar 1.2, Protein 18.9

Tips:

For the best results, use fresh, high-quality eggs and truffles.
If you can't find fresh truffles, you can use truffle oil or truffle salt instead.
To make the eggs even more luxurious, add a dollop of crème fraîche or caviar before serving.
Serve the eggs immediately after cooking, while they are still hot and fluffy.
Garnish the eggs with chopped chives or parsley for a pop of color.

Conclusion:

Truffled scrambled eggs are a delicious and luxurious breakfast or brunch dish that is perfect for special occasions. With just a few simple ingredients, you can create a dish that is sure to impress your guests. The earthy flavor of the truffles pairs perfectly with the richness of the eggs, creating a dish that is both elegant and satisfying. Whether you are serving them at a special breakfast or brunch, or simply enjoying them as a weekend treat, truffled scrambled eggs are sure to be a hit.