These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor.
More Brunch Recipes
12 large eggs
1/4 cup plus 2 tablespoons mineral water
6 tablespoons cold unsalted butter, cut into small pieces
Sea salt and freshly ground pepper
2 teaspoons white truffle oil
1 tablespoon finely chopped chives
6 warmed brioche rolls, or 12 slices from a loaf of brioche, toasted
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.