Truffled Scrambled Eggs Recipes
TRUFFLE EGGS
Aromatic scrambled truffle eggs with fresh black truffles and generous amounts of butter, a delicate and luxurious French treat.
Provided by Adina
Categories Main Dish
Time 30m
Number Of Ingredients 6
Steps:
- Grate about half of the truffle on the larger side of a box grater.
- In a large bowl, whisk eggs and cream. Add salt and pepper to taste. Add the grated truffle, set it aside for about 15 minutes.
- Finely chop the herbs. Reserve a little for garnishing and add the rest to the eggs.
- Heat a non-stick pan on medium heat. Add butter and let melt. Reduce the heat to medium-low. Slowly pour the eggs into the pan. Heat very slowly, leave untouched for about 15-20 seconds or until very slightly set on the bottom.
- Move the eggs across the pan using a spatula for cooking evenly into large egg folds. Move gently in the pan for about 1-2 minutes; it depends on the heat.
- The eggs should be mostly set yet still slightly moist and not dry. They will continue setting slightly in the pan and on the plate. Aim for them to look like in the pictures, large set fluffs that are still shiny with moisture, but no pools of uncooked eggs.
- Serve: Transfer to slightly warm serving plates, shave the remaining black truffle on top. Sprinkle with a little freshly ground black pepper and serve immediately.
Nutrition Facts : ServingSize 1 /2 of the dish, Calories 396 kcal, Carbohydrate 2 g, Protein 20 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 614 mg, Sodium 519 mg, Sugar 1 g, UnsaturatedFat 15 g
EASY FLUFFY SCRAMBLED EGGS
These scrambled eggs are fluffy like no other.
Provided by alfonso
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
- Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g
SCRAMBLED EGGS
Provided by Food Network
Yield 1 serving
Number Of Ingredients 4
Steps:
- Add salt and pepper and chives to eggs. In a small skillet, slowly melt butter over low heat. When foaming subsides, add the eggs and stir continuously over very low heat until the eggs form into a soft creamy mass. When they have almost entirely congealed, remove skillet from heat and continue to stir until silky velvet small curds are formed. Serve immediately.
SCRAMBLED EGGS WITH TRUFFLE
Lidia Bastianich; from Piemonte region of Italy; needed equipment-sturdy 12-inch nonstick skillet with a cover, heat-proof rubber spatula, truffle shaver or sharp vegetable peeler.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs and salt very well in a large bowl.
- Pour the olive oil into the skillet; swirl it to coat the bottom and sides; set on a stove burner, heat off.
- Pour and scrape all the eggs into the skillet; turn the heat on high; wait a few seconds, just until the heat starts to permeate the pan and reach the eggs.
- Gently slide the spatula from the side of the pan into the center, dragging the first coagulated eggs with it; repeat the motion, drawing in eggs from another spot.
- Steadily move around the pan, constantly pulling in cooked eggs with the spatula blade, as uncooked eggs flow into the cleared space.
- As you drag them, the eggs will form long rippling sheets; don't break them up, but keep gathering them gently, into a soft mass of ruffles.
- Decrease heat if the eggs sizzle-don't let them brown.
- As soon as the sides stay clear and no loose egg is flowing, turn off the heat; if there is a lot of wet, uncooked egg caught in the ruffles, more than you like, tumble the mass over gently to cook them but don't break them up (or leave the eggs wet and soft).
- Quickly divide the eggs in equal portions on warm plates, and immediately shave paper-thin flakes of truffle, a dozen or so, on top of each one.
- Serve right away, as the heat releases the aroma of truffle.
Nutrition Facts : Calories 399.5, Fat 35.2, SaturatedFat 7.4, Cholesterol 634.5, Sodium 646.4, Carbohydrate 1.2, Sugar 1.2, Protein 18.9
FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL
These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs.
Provided by NcMysteryShopper
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk the eggs and water;.
- Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
- Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
- Season with salt and pepper; transfer to plates.
- Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.
Nutrition Facts : Calories 249, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7
THE SECRET TO FLUFFY SCRAMBLED EGGS
In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.
Provided by Edible Times
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
- Whisk eggs with salt until completely combined and very foamy.
- Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g
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