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Nutrition Facts
Serving Size 1 (116g) Recipe makes 6 servings The following items or measurements are not included below: white truffle oil 6 brioche bread
Calories 248
Calories from Fat 193		(77%)
Amount Per Serving		%DV
	Total Fat 21.5g	33%
	Saturated Fat 10.4g	51%
	Monounsaturated Fat 6.8g
	Polyunsaturated Fat 1.8g
	Trans Fat 0.0g
Cholesterol 453mg		151%
Sodium 141mg		5%
Potassium 138mg		3%
Total Carbohydrate 0.8g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.8g
Protein 12.7g		25%
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French Scrambled Eggs With Truffle Oil

Recipe #133098 | 15 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: NcMysteryShopper
Aug 10, 2005

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.

SERVES 6 (change servings and units)

Ingredients

12 large eggs
1/4 cup mineral water, plus
2 tablespoons mineral water
6 tablespoons unsalted butter, cold (cut into small pieces})
fresh ground pepper
sea salt
2 teaspoons white truffle oil
1 tablespoon chives, finely chopped
6 brioche bread, warmed or 12 slices brioche bread, toasted

Directions

1
In a bowl, whisk the eggs and water;.
2
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;.
3
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.
4
Season with salt and pepper; transfer to plates.
5
Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.

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Featured Reviews for This Recipe

From: Golden Mushroom

On Mar 31, 2008

Great way to cook eggs. It took a little while-but maybe I had the water simmering too low? Anyway, it didn't matter because I was cooking Latkes while I was tending the eggs. They are very soft, fluffy, and delicious. The toppings went really well with the eggs-I followed as directed and the white truffle oil, the sea salt, pepper, and chives went very well together. The only thing I didn't do was serve with brioche.

0 people found this review helpful

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From: Manami

On Sep 24, 2007

I loved the eggs but I don't like truffle oil - have had it a couple of times on various different foods and it didn't appeal to me. I added some cream cheese, the same way you added the butter otherwise I made them the same way and they scrumptious! Fantastic!!

1 person found this review helpful

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From: Vseward (Chef~V)

On Mar 11, 2007

I absolutely recommed this recipe. If you love eggs, you got try this one. This makes a nice soft egg like you'd get in a restuarant and the truffle oil added to the creaminess. I love breakfast for dinner. I sprinkled chopped green onions on mine served with sausage patties and tortillas and a sliced avocado on the side. This was a pleaser with my boys! Thanks for sharing, I'll be making this over and over again. ~V

4 people found this review helpful

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From: ~Leslie~

On Sep 3, 2005

This was a delicious treat for breakfast. Creamy, rich and quite filling! I didn't have brioche bread, so I subbed in Crustless Toast Points. Very simple recipe that turns ordinary scrambled eggs into a culinary delight! Thanks so much for posting Cheryl!

3 people found this review helpful

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