White Truffle Scrambled Eggs
Makes 2 servings
Ingredients
- 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
Instructions
- 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.
Notes
Tips
Slicing truffles: The truffles are best when thinly sliced. I use a Japanese Mandoline Slicer, available at Japanese stores and at Amazon. Special truffle slicers are also available from Amazon.
Leftovers
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.