When it comes to breakfast, nothing quite beats truffled scrambled eggs. This luxurious dish transforms simple scrambled eggs into something special, boasting rich, creamy textures and a delightful earthy aroma that fills your kitchen while cooking.
This recipe focuses on achieving creamy scrambled eggs while tackling common issues like overcooked textures and bland flavors often found in breakfast dishes.
A few unexpected guests or a busy morning can derail breakfast plans, but this recipe solves the challenge of pulling together a gourmet meal in under 30 minutes. I’ve had my share of eggs that turned out dry, but here I’ve got it down to a creamy perfection I can count on whenever I need it.
This recipe works because it balances hearty eggs with just the right amount of cream and truffle oil. With a total prep and cook time of only 25 minutes, you’ll find that a delicious breakfast is easier than you might think.
If you enjoy eggs with a twist, check out my Broccolini Frittata for another delightful way to elevate your morning routine!
Table of contents
Why You Will Love This Recipe
- Elevated Texture , The addition of half and half results in a creamy, luscious consistency that makes each bite feel richer without overwhelming the eggs.
- Distinctive Flavor , With a hint of truffle oil, this dish introduces a luxurious earthiness that elevates the typical morning scrambled eggs experience, making it a simple yet gourmet treat.
- Quick Cooking Time , In just about 25 minutes, you can whip up this gourmet breakfast, letting you enjoy a fancy meal without spending hours in the kitchen.
- Personal Touch , Adding freshly cracked black pepper and chives at the end not only enhances the flavor but also brings a touch of freshness and vibrancy to your plate.
Truffled Scrambled Eggs
- Prep Time: 15 minutes
- Cool Time: 0 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stove-top cooking
- Cuisine: American
- Diet: Low Fat
Description
Delicious gourmet truffle scrambled eggs that are creamy and flavorful, perfect for breakfast or brunch.
Ingredients
- 4 large eggs, fresh
- ¼ cup (60 ml) half and half
- 1 pinch sea salt
- 1 tablespoon (14 g) unsalted butter
- ¼ cup (28 g) shredded sharp cheddar cheese, preferably white (optional)
- ½ teaspoon (2.5 ml) truffle oil
- Freshly cracked black pepper, to taste
- Fresh chives, chopped, for garnish
Instructions
- Step 1: Whisk eggs well: Crack the 4 large eggs into the medium mixing bowl. Add ¼ cup half and half and a pinch of sea salt. Whisk until the mixture looks uniform with no streaks, ensuring good incorporation for a creamy texture.
- Step 2: Rest the mixture: Let the whisked egg mixture sit for 5 to 15 minutes. This resting period allows the mixture to thicken slightly, which helps create a silky texture when cooked.
- Step 3: Melt butter properly: Place 1 tablespoon unsalted butter (cold) in a nonstick pan over medium heat. Watch the butter until it foams, signaling the pan is hot enough and the surface is non-stick, suitable for flawless eggs.
- Step 4: Adjust heat for cooking: Pour the egg mixture into the pan. Immediately reduce heat to medium-low. Cooking slowly at this temperature prevents the eggs from turning rubbery and encourages even cooking.
- Step 5: Fold softly: Allow the eggs to set briefly. Gently push and fold the eggs around the pan with a spatula to form fluffy curds, maintaining a tender texture.
- Step 6: Add cheese and truffle oil: When the eggs are about 50% set, sprinkle in ¼ cup shredded sharp cheddar cheese and drizzle ½ teaspoon truffle oil over the eggs. Mix lightly so the cheese melts without overcooking the eggs, preserving creaminess.
- Step 7: Check for shine: Remove the pan from heat when the eggs still look shiny but no longer runny. Shiny eggs indicate they will continue cooking off heat and result in soft, tender scrambled eggs.
- Step 8: Season and serve: Finish with freshly cracked black pepper and chopped fresh chives. Serve immediately to enjoy the best texture and flavor.
Notes
- Room Temperature: Store leftovers in an airtight container for up to 2 hours at room temperature to maintain texture and prevent spoilage.
- Refrigeration: Place in an airtight container and refrigerate up to 3 days. Reheat gently to preserve creaminess.
- Freezing: Transfer to a freezer-safe container or bag and freeze up to 1 month. Thaw overnight in the refrigerator before slow reheating.
- If eggs curdle quickly, lower the heat to low about 30 seconds into cooking to maintain smoothness.
- When eggs seem undercooked, gently fold every 30 seconds until about 75% set for creamier results.
- For richer flavor, add an extra ¼ teaspoon truffle oil immediately before serving to boost aroma without cooking further.
- To avoid rubbery eggs, remove the pan while eggs are still shiny, roughly 1 to 2 minutes before your desired doneness.
- Enhance flavor by adding a pinch of sea salt while whisking the eggs and letting the mixture rest for 10 minutes before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Eggs: Go for fresh, large eggs since they provide creaminess and structure. Room temperature eggs mix better, giving your scramble a fluffier texture.
- Unsalted butter: Using high-quality unsalted butter allows you to control the saltiness. It contributes to a rich, creamy consistency in the eggs.
- Truffle oil: Choose a good quality truffle oil to enhance the egg flavor. A little goes a long way, so start with a few drops and adjust to your taste.
- Heavy cream: Adding heavy cream makes the eggs extra rich and velvety. If that’s not available, whole milk can work in a pinch.
- Fresh chives: Finely chopped chives add a subtle onion flavor and a vibrant color. Give them a good rinse and dry, ensuring no moisture lingers for the best impact.
- Eggs: Go for fresh, large eggs since they provide creaminess and structure. Room temperature eggs mix better, giving your scramble a fluffier texture.
- Unsalted butter: Using high-quality unsalted butter allows you to control the saltiness. It contributes to a rich, creamy consistency in the eggs.
- Truffle oil: Choose a good quality truffle oil to enhance the egg flavor. A little goes a long way, so start with a few drops and adjust to your taste.
- Heavy cream: Adding heavy cream makes the eggs extra rich and velvety. If that’s not available, whole milk can work in a pinch.
- Fresh chives: Finely chopped chives add a subtle onion flavor and a vibrant color. Give them a good rinse and dry, ensuring no moisture lingers for the best impact.
Recipe Tips
- If eggs curdle quickly, reduce heat to low after pouring in the mixture, adjusting about 30 seconds into cooking to maintain smoothness.
- When the mixture seems undercooked, gently fold the eggs every 30 seconds until they are about 75% set for creamy results.
- If you want a richer flavor, drizzle an extra ¼ teaspoon of truffle oil immediately before serving to boost the aroma without cooking it further.
- For rubbery eggs, ensure to remove the pan from heat while they’re still shiny, about 1 to 2 minutes before reaching your desired doneness.
- If the eggs lack flavor, add a pinch of sea salt while whisking to enhance the overall taste before resting for 10 minutes.
Serving Suggestions
Serve truffled scrambled eggs with gluten-free toast or sautéed spinach for breakfast. A light arugula salad or roasted cherry tomatoes can accompany this dish nicely.
Use truffled scrambled eggs to make gourmet breakfast burritos or gourmet avocado toast. Add to a classic omelet or frittata for an upgraded brunch option.
Top with freshly cracked black pepper and a sprinkle of chives for added flavor. A drizzle of additional truffle oil or hot sauce enhances the taste further.
Recipe variations
- You can use 4 large eggs as the base for this truffled scrambled eggs recipe, providing a creamy texture when mixed with ¼ cup half and half.
- Add ½ teaspoon truffle oil along with ¼ cup shredded sharp cheddar cheese for earthy notes and sharp flavor that complement the softness of the eggs.
- Either unsalted butter or a non-dairy substitute can coat the pan before cooking; if using frozen butter, thaw it to avoid uneven melting.
- If preparing for more guests, double the eggs and increase half and half to ½ cup, adding 1 tablespoon truffle oil. Serve with warm toast for a fuller meal.
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How to Store?
To keep your truffled scrambled eggs fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 hours. Avoid long exposure to prevent spoilage and maintain texture.
Refrigeration: Place in an airtight container in the refrigerator up to 3 days. Reheat gently to protect the creamy consistency and flavor.
Freezing: Transfer into a freezer-safe container or bag. Freeze up to 1 month. Thaw overnight in the refrigerator before reheating slowly.
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