This velvety scrambled eggs with truffles recipe makes a decadent dish with fresh winter truffles. The scrambled eggs should be creamy, silky and sensuous, which means not skimping on the butter for this dish. You can go back to your egg-white omelette tomorrow. After a run.
Winter in Europe… heavy overcoats, crunchy snow, rosy cheeks, cute kids being pulled along on sleds by their parents, snowboarding, piping hot glühwein… and truffles. Yes, truffles.
A truffle is essentially the fruiting body of a subterranean fungus. While they were eaten in classical times, it wasn’t until the Renaissance that they became popular again.
Cultivated during the winter months (in both the Northern and Southern hemispheres), they were mainly hunted by pigs. Due to their tendency to eat them – and their reluctance to hand them over – they have been outlawed in some countries.
Dogs have almost as good a sense of smell and can be trained to hunt down aromas and can be rewarded with doggie treats.
Truffles can be cultivated and now mainly come from groves of trees planted specifically to grow truffles.
In Australia and New Zealand trees were inoculated with the truffle fungus and now both countries are successfully producing truffles during their winter seasons.
Having bought a fresh truffle at the Naschmarkt in Vienna, I knew I had to share my scrambled eggs with truffles recipe for our Vienna edition of Weekend Eggs.
Eggs and risotto rice are both excellent accompaniments to truffles because their flavours don’t overpower the truffle. First up, let’s make the eggs.
Scrambled Eggs with Truffles Recipe – Weekend Eggs, the Vienna Edition
To make these eggs, many chefs place the truffle in a jar with the eggs for at least 24 hours so that the eggs obtain some of the aroma of the truffles. It does work, but it’s a very mild flavour you get.
For me, this dish works best when there is some truffle flavour in the eggs before the truffle is shaved on top of the eggs when served.
I like to use the little offcuts of the truffle that you sometimes get when shaving the truffles and throw those into the egg mixture just before taking it off the heat.
Because this is a decadent dish, the eggs should be very velvety and sensuous, which means not skimping on the butter for this. You can go back to your egg-white omelette tomorrow. After a run.
Tips to Making this Scrambled Eggs with Truffles Recipe
Just a few tips to making this scrambled eggs with truffles recipe. If you don’t have fresh truffles, a tasty alternative is to use a little truffle oil mixed in with the butter, then add a teaspoon of truffle pickers paste when you add the cream. No, it’s not the same, but it’s still damn tasty.
A couple of notes on cooking the scrambled eggs: you don’t have a silicon spatula? Buy a silicon spatula.
I don’t believe in whisking the eggs for this dish. You should also not add garlic to this dish. Ever.
I sometimes add a little Parmigiano Reggiano to our scrambled eggs with truffles – at the end. This cheese is great with truffles.
Some scrambled eggs with truffles recipes mention Champagne. Of course! But not in the dish. With the dish. After all, scrambled eggs with truffles is one of the most decadent breakfast dishes you can have.
Scrambled Eggs with Truffles Recipe
- 6 free-range eggs
- 100 g butter
- Salt and freshly ground black pepper
- 2 tbsp double cream
- ⅓ small truffle finely shaved, plus little pieces for the pan
- Gently melt the butter in a small saucepan over low-medium heat.
- Crack the eggs into the saucepan and start stirring.
- If the eggs start to set too quickly, take the pan off the heat for a minute and keep stirring.
- Just before the eggs set, take them off the heat again, stir in the cream, and add the little truffle pieces.
- Add salt and pepper to taste — go easy on the salt though (it can effect the taste of the truffle.)
- Serves with some bubbles. In a glass.
Do let us know in the comments below if you make our scrambled eggs with truffles recipe as we’d love to know how it turns out for you.
Jeremy B says
I have to admit I am not a connoiseur of fine dining or food but the eggs look delicious!
Terence Carter says
You don’t have to be a connoisseur of fine dining to enjoy – or make – good scrambled eggs, but yeah, the truffles are definitely not part of the budget experience!
If we ever meet up somewhere, I’ll teach you how to cook them, probably minus the truffle, of course…
what a sophisticated way to do scrambled eggs. As a native Viennese I am used to having my ‘Eierspeis’ with mundane but tasty chopped chives, but your recipe beats traditional Viennese scrambled egg all the way!
This was an absolute pleasure to have for Mother’s Day Breakfast.
Velvety, divine, pleasure on a plate.