The moment I was handed a container of Fresh Black Summer Truffles earlier this week, I popped open the lid and stuck my nose inside to smell them. Truffles have an unmistakable aroma that I am completely in love with. They’re pungent, earthy, and garlicky. I ran a mental check list of all the items I was going to make with them as I walked out of the store. Near the top of the list: Simplicity – a quick scrambled egg, smothered in fresh truffle shavings.
There are lots of different techniques for scrambled eggs. I borrowed my technique from Gordon Ramsay, who alternates between cooking the eggs on and off the burner (while stirring, constantly). This allows for greater control over how well done your eggs are. The technique is explained below:
Simple Scrambled Egg with Fresh Truffle Shavings
- Frying Pan
- Truffle Shaver
- 2 Eggs Free-Range
- 2 TBSP Buttermilk
- 1 TBSP Heavy Cream
- 2 TSP Unsalted Butter
- Kosher Salt To Taste
- Fresh Cracked Peppercorn To Taste
- Fresh Black Summer Truffle
- Chives For Garnish
- Crack your eggs into a bowl. Add buttermilk, cream, salt, and pepper – then whisk.
- Preheat a non-stick pan on the stove over medium heat. Pour your eggs into the pan. Add two teaspoons of butter.
- Stir constantly. After 20 seconds, remove your pan from the burner, continuing to stir. After 15-20 seconds, add your pan back to the burner. Continue this method until eggs are cooked to desired firmness.
- Pour eggs onto a plate. Garnish with fresh chives and add additional peppercorn (if desired). Shave fresh truffle shavings on top.