Name: French Scrambled Eggs With Truffle Oil
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 serving(s)
Ingredients: 12 large eggs; 1/4 cup mineral water, plus; 2 tablespoons mineral water; 6 tablespoons unsalted butter, cold (cut into small pieces}); fresh ground pepper; sea salt; 2 teaspoons white truffle oil; 1 tablespoon chives, finely chopped; 6 brioche bread, warmed or 12 slices brioche bread, toasted

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Recipe by NcMysteryShopper

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French Scrambled Eggs With Truffle Oil created by Leslie

These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs.

Ready In:: 15mins
Serves:
Units:

6

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ingredients

12 large eggs
¹⁄₄ cup mineral water, plus
2 tablespoons mineral water
6 tablespoons unsalted butter, cold (cut into small pieces})
fresh ground pepper
sea salt
2 teaspoons white truffle oil
1 tablespoon chives, finely chopped
6 brioche bread, warmed or 12 slices brioche bread, toasted

directions

In a bowl, whisk the eggs and water;.
Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
Season with salt and pepper; transfer to plates.
Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

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RECIPE MADE WITH LOVE BY

@NcMysteryShopper

Contributor

@NcMysteryShopper

Contributor

"These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs."

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review by Wistaria

3/31/2008

Great way to cook eggs. It took a little while-but maybe I had the water simmering too low? Anyway, it didn't matter because I was cooking Latkes while I was tending the eggs. They are very soft, fluffy, and delicious. The toppings went really well with the eggs-I followed as directed and the white truffle oil, the sea salt, pepper, and chives went very well together. The only thing I didn't do was serve with brioche.

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review by Manami

9/24/2007

I loved the eggs but I don't like truffle oil - have had it a couple of times on various different foods and it didn't appeal to me. I added some cream cheese, the same way you added the butter otherwise I made them the same way and they scrumptious! Fantastic!! :)

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review by drbecca26

4/22/2007

I will never make scrambled eggs the "old" way again.

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review by Vseward Chef-V

3/11/2007

I absolutely recommed this recipe. If you love eggs, you got try this one. This makes a nice soft egg like you'd get in a restuarant and the truffle oil added to the creaminess. I love breakfast for dinner. I sprinkled chopped green onions on mine served with sausage patties and tortillas and a sliced avocado on the side. This was a pleaser with my boys! Thanks for sharing, I'll be making this over and over again. ~V

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review by KelBel

1/22/2006

This makes a nice soft scrambled egg, with very subtle flavors. We really didn't taste the white truffle oil, but they were still yummy. Served with toasted croissants.

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