Description
Delicious gourmet truffle scrambled eggs that are creamy and flavorful, perfect for breakfast or brunch.
Ingredients
Scale
- 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