What Makes This Recipe So Good
Scrambled eggs may sound a little basic, but add a touch of truffle oil, a sprinkle of cheddar cheese, and a dash of sea salt? Instant gourmet, restaurant-quality, elevated scrambled eggs that will impress anyone and everyone. I used to make these for my husband early in our relationship and he was convinced I needed to open a breakfast restaurant just based on this one dish. So, yeah, they’re that good! The truffle oil gives the eggs a deliciously earthy, woody, mushroomy flavor. A little goes a long way, so you only need ½ teaspoon for 4 eggs. The result is a rich, flavorful truffled scrambled egg dish that pairs beautifully with brioche bread, bacon, or ham.
Chef’s Tips
For really creamy eggs, salt the uncooked eggs and then let the mixture rest at least 5 minutes (but no more than 15 minutes). The salt helps makes them tender and moist. It’s totally optional, so if you don’t want to wait (or don’t want the extra salt), you can skip that step. Even though you’ll preheat the pan on medium heat, you’ll want to cook your eggs over medium-low heat. The temperature of the pan makes a big difference on the final texture and consistency of your eggs. For creamy, tender, scrambled eggs, resist the urge to crank up the temperature and cook them faster. Instead, turn the temperature down as soon as you pour the eggs into the pan. It only takes a couple of minutes longer than cooking on medium or high heat, and the results are well worth it. So how do you know when your scrambled eggs are fully cooked and ready to come off the stove? That’s a matter of preference, but in general, you’ll want to take the pan off the heat when the eggs are no longer liquid but still a little wet looking.
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