White Truffle Scrambled Eggs
I like to feast on domestic white truffles a couple of times during the holiday season. These gems may come in small nuggets, but are compellingly aromatic and are easy to find at several Los Angeles county farmers’ markets. For breakfast or brunch, I slice them over farmers’ market eggs softly scrambled with Parmesan cheese, shallots, and chives. For lunch or dinner, they top a simple risotto. The heat of the warm creamy scramble or rice releases the truffles’ mysteriously earthy aroma, transforming the simple dishes into luxurious holiday meals.
The truffles are sold at the Clearwater Farms’ table at three LA county farmers’ markets: Santa Monica
at Arizona and 3rd
Street on Wednesdays and Saturdays, and Hollywood
on Sundays. (Please note, the Santa Monica market will be closed on New Year’s Day.) At $15 an ounce, they are much more reasonable than Italian white truffles. I find ½ ounce per serving makes a good once-a-year treat. When I get my treasures home, I seal them in a glass jar atop arborio
rice for the risotto, and with farmers’ market eggs for our breakfast. Both the eggs and the rice absorb the truffles' fragrance, adding depth of flavor to the final dish.
If you are tempted to purchase more truffles than you use, puree any leftovers with butter, to preserve the flavor and aroma for another day. Sometimes Clearwater sells cups of soft truffles (only $10 a cup) that are perfect for this treatment. Wrap the butter tightly and it will keep for about a week in the refrigerator or for about 2 weeks in the freezer. It can be swirled into eggs, risotto, or soups just before serving. It is also divine spread over hot, toasted bread.
We enjoyed these eggs on Christmas morning, and will probably indulge again for our first breakfast of the New Year.
White Truffle Scrambled Eggs
Makes 2 servings
5 eggs, preferably fresh from the farmers’ market
1 tablespoon chopped fresh chives
1 tablespoon milk, cream, or soy milk
Coarse kosher salt
Freshly ground black pepper
2 teaspoons butter
1 small shallot, minced
2 tablespoons freshly grated Parmesan cheese
1 ounce white domestic truffles
Break the eggs into a medium bowl. Add the chives and milk and beat with a fork to blend. Mix in a little salt and pepper.
Melt the butter in a large nonstick skillet over medium-low heat. Add the shallot and sauté until tender, about 2 minutes. Add the egg mixture, and stir until almost set, about 2 minutes. Mix in the cheese. Remove from the heat and season to taste with salt and pepper. Divide the eggs between two warmed plates. Thinly slice the truffles over and serve right away.
Leftover truffles: Finely chop any leftover truffles, and then puree with room temperature butter in a food processor. Wrap tightly and refrigerate for up to one week or freeze for up to two weeks. Bring to room temperature before using. Mix into scrambled eggs, risotto, or soup, or spread on hot toast.