French Scrambled Eggs with Truffle Oil
- SERVINGS: 6
These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor.
- 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
- 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.
The rich, ripe Chardonnay fruit and yeasty aroma of a California sparkling wine make it a real friend to truffles.
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