Ingredients for French Scrambled Eggs With Truffle Oil
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How to Make French Scrambled Eggs With Truffle Oil
- In a medium bowl, whisk together 4 large eggs and 1 tablespoon of water until light and frothy.
- Melt 2 tablespoons of unsalted butter in a large stainless steel bowl set over a saucepan of simmering water (double boiler). Ensure the water doesn't touch the bottom of the bowl.
- Add the whisked eggs to the melted butter. Cook over very low heat, gently stirring constantly with a heatproof rubber spatula, scraping the bottom and sides of the bowl to prevent sticking. Cook until the eggs are just beginning to set, about 5 minutes.
- Add the remaining 2 tablespoons of unsalted butter, one tablespoon at a time, continuing to stir and scrape the bottom and sides of the bowl until the eggs are thick, creamy, and cooked through but still slightly moist, about 5 more minutes.
- Season generously with salt and freshly ground black pepper to taste.
- Transfer the scrambled eggs to warm plates.
- Drizzle generously with high-quality truffle oil, sprinkle with 1 tablespoon of freshly chopped chives, and serve immediately with toasted brioche slices.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
3g
Fat
51g
Carbs
0g
