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Truffle Scrambled Eggs

Truffle Scrambled Eggs
Truffle scrambled eggs, sautéed mini portobello mushrooms, gouda-stuffed sausages, buttered raisin toast and a mug of hot chocolate – a hungry tummy is satisfied!

You’d have probably seen this on my Instagram (follow me if you haven’t @foodiebaker!) Scrambled eggs was something that I cook pretty often for brunch in the past but it got quite boring – the sides were always sausages, mushrooms, toast, hash brown etc, so these days, I only cook it when I’m either cooking for 1 or when there’s no time to cook a proper lunch.

Truffle Scrambled Eggs

Contrary to what most people think, scrambled eggs are actually very easy to prepare! With the proper technique, you will achieve creamy and velvety smooth scrambled eggs in about 2 to 3 minutes (for a 2-egg recipe) and you only need 4 ingredients – eggs, butter, salt and pepper – yes, no cream or milk is used! What requires more time are the sides!

Here’s how raw eggs transformed into something delicious in just minutes!

Step-by-step Photos
scrambled eggs in the makingscrambled eggs in the making
1) Crack 2 eggs and add a knob of butter inside.2) Mix together over medium-low heat.
scrambled eggs in the makingscrambled eggs in the making
3) After 30 seconds...4) After 1 minute...
scrambled eggs in the makingscrambled eggs in the making
5) After 2 minutes...6) After 2 minutes 30 seconds, done!

Truffle Scrambled Eggs
Season with salt and pepper and serve!

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I’m going to submit this to Little Thumbs Up organised by Doreen from my little favourite DIY and Zoe from Bake for Happy Kids. This month’s theme – Egg – is hosted by Yen from Eat your heart out. The recipes are all linked at this POST! This will also be my last eggy post for Little Thumbs Up, can’t wait for the new theme – pandan – next month!

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Truffle Scrambled Eggs

Serves 1
By Jasline N.

INGREDIENTS
 

  • 2-3 large eggs
  • 1 knob butter
  • Truffle salt
  • Freshly ground black pepper

INSTRUCTIONS

  • Crack the eggs in a small non-stick pan and add in the butter.
  • Place the pan over medium heat and stir together with a wooden spoon to mix them together. Continue to stir frequently, until curds start to form at the bottom, about 30 seconds. Start stirring the egg mixture every 5 to 10 seconds, scraping the sides and bottom until the eggs reach just below your desired doneness (the eggs will finish cooking with the residual heat).
  • Transfer the eggs onto a serving plate and season with the truffle salt and black pepper. Serve immediately.

NOTES

- I learned this technique of scrambling eggs from Gordon Ramsay and he actually had a video on it. Great way to learn how to cook scrambled eggs!
Tried this recipe?Mention @foodiebaker or tag #foodiebaker!

Super Naggy:



  • Add the salt only at the end before serving! Salt will breakdown the protein in raw eggs and you will end up with watery scrambled eggs. You can use regular salt if you are not a truffle fan.
  • If you find that the eggs are cooking too quickly, turn down the heat or remove the pan from the heat, give the eggs a quick stir before returning the pan to the heat.
  • If you are serving with other breakfast components, make the rest first and the scrambled eggs last. Scrambled eggs taste awful when they are cold.
  • If you are cooking for more people, try to cook only 2 to 3 people’s portion at a time as it will be very hard to cook the eggs evenly. The cooking time will also be longer if you are cooking a larger portion.
    I learned this technique of scrambling eggs from Gordon Ramsay and he actually had a video on it. Great way to learn how to cook scrambled eggs!

Reader Interactions

Comments

  2. Daniela Grimburg says

    Hi Jasline, I’m happy to nominate you for the Liebster Award for your blog. For that you need to follow some procedures…they are given in the link below

    http://ambassadorstable.blogspot.com/2013/08/sharing-joy-my-first-award.html

    Please answer the last 11 questions asked by me, nominate 11 other new bloggers. ask them 11 questions of your choice and do post all this in your blog…for example the way it’s posted in my blog… Glad to nominate you 🙂 Have a great day!

    Reply

  10. Zoe says

    Hi Jasline,

    I have not try truffle before… Thanks for your tip. I reckon truffle salt or even truffle oil sounds like a less expensive way for us to explore truffle dishes 😀

    Zoe

    Reply

  11. Jessie-CookingMoments says

    Oh, how nice to have this for breakfast once a while, hahaha! So far, I have only seen 1 place selling truffle & truffle oil but thery aren’t cheap, still thinking whether I should at least give the truffle oil a try, hehe. Your scrambled eggs were cooked perfectly! It was my father-in-law who taught me how to cook scrambled eggs.

    Reply

    • Jasline N. says

      Hi Jessie! I got my truffle oil at SGD 14 for 250 ml and truffle salt at SGD 29.95 for 100g. It’s not cheap but a little goes a long way! Thank you for the compliments! Wow you are so lucky you had someone to teach you! I learned from videos and I don’t know how many rubbery eggs I’ve gotten before I perfect it! haha!

      Reply

  15. Liz Berg says

    I have truffle salt just waiting for this lovely recipe! I love scrambled eggs and haven’t made them in eons. The hubby and daughter may be traveling this weekend, so guess what I’ll make for dinner???

    Reply

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