TRUFFLED-UP SCRAMBLED EGGS | Soft heavenly ricotta-like texture with a touch of gourmet.
Crazy about eggs? Especially those creamy and soft scrambled eggs that slip off your spoon into your mouth?
The secret here is cooking the eggs low and slow — low heat, plus plenty of time for soft eggy curds to gradually form.
Yes, I know patience may not jive well with a busy morning weekday schedule before work but trust me, 10-15 minutes is worth your time once you taste the sensation of these eggs. If I am going to make scramble eggs, this is how I will do them. No compromise.
What’s the trick? Simply cook the eggs in a regular saute pan over the lowest heat you can manage on your stove. Please resist the temptation to nudge the dial up. As the eggs start to cook, stir occasionally to mix the cooked eggs on bottom with the still-runny eggs on top, and let the eggs form into billowy curds at their own pace.
TIME: 10 mins | YIELDS: one
- 2 eggs
- 1 teaspoon of black truffle paste
- Chopped green onions or chives for garnish
- Salt and pepper, to taste
- 1 tablespoon extra virgin olive oil
- Turn stove on lowest heat setting. Heat pan with a tablespoon of olive oil.
- In meantime, lightly beat eggs in a bowl with a dash of salt and pepper.
- Pour whisked eggs into pan and gently fold continuously.
- Once egg forms set curds, add the teaspoon of black truffle paste.
- Remove pan from stove and dish eggs onto a plate (remember, eggs still cook when removed from stove). Garnish with chopped spring onions or chives before serving.