Fluffy and Rich: The Truffle Scrambled Egg

My friend recommended that I give out some very quick and simple recipes in my blog so here goes…A truffled scrambled egg. I’ve been obsessed with the perfect scrambled eggs since I first had it in a Swiss hotel at the age of 9, ever since I’ve learned a lot of variations and a pretty good formula that works for me.

They say too much of a good thing may be bad for you so I made this single egg recipe for those who want to treat themselves to a decadent breakfast without spending too much time. The richness of the dish can be cut by having a beverage like orange juice on the side. This was even gooier before I took pictures but I was so busy swatting my dogs’ noses off the table to get a shot that the scrambled egg got semi exposed to air and went cold (there goes the minus points for lack of preparation for food styling!).

Truffled scrambled egg
1 egg
2 tbsp cream
1 tsp truffle paste (or finely chopped mushrooms could also work)
3 drops truffle oil
1 tsp Japanese mayo (optional)
1 1/2 tbsp butter, not melted please!!!

1. In a bowl, beat the eggs, cream, truffle paste and truffle oil and 1 tbsp of butter. Sprinkle a bit of salt and pepper.

2. Using a nonstick pan, over low heat, pour the egg mixture and allow it to cook gently while constantly scraping the bottom and sides of the pan with a wooden spoon. You will see that the egg starts to form (so keep scraping!) and cook in about 3 minutes. Remove eggs and transfer to a plate when they have become formed = cloud-like but still moist and bit gooey.

3. Eat immediately. You may serve this with some buttered bread and even bacon.