Black Truffled Scrambled Eggs


Eggs (In The Shell) – 8
Cleaned Medium Fresh Black Truffle -1
Salt & Freshly Ground Black Pepper
Extra-Virgin Olive Oil – 2 tsp
Butter – 500 grams
Cream – 10 grams


  1. Put eggs (in the shell) and black truffle into a large bowl, cover with plastic wrap and refrigerate for at least 24 hours to let truffle perfume eggs.
  2. Crack eggs into a bowl, lightly beat, and season to taste with salt and pepper, add the cream and butter, Using a truffle slicer, mandoline, or sharp paring knife, shave 4 thin slices from truffle; set aside.
  3. Grate the remaining truffle on large holes of a box grater, then stir into eggs. Heat olive oil or butter in a large skillet over medium heat. Add eggs mix and cook, stirring often, until just set, 2-3 minutes. Garnish with reserved truffle slices.

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