Scrambled Eggs with Truffle Oil

Scrambled eggs with truffle oil

We ate at the most amazing restaurant in Hong Kong a few months back. Chef Patrick of La Table De Patrick. It was a small restaurant, with immediate and intimate service. We had called earlier to let them know we are vegetarians. He rotated our entire 5-course meal around it, using wonderful freshly available ingredients.

One dish which Chef served had a sprinkling of truffles on it. With gleeful hands, we tore at the food, but it came up short on the truffle flavour. It was crunchier and had very mild to non-existent truffle taste.

Chef explained that it was summer truffles, and has very little flavour. We uneducated, but truffle fans, learnt a lot that evening.

The most flavourful truffles are the winter ones. The white winter truffles are available from October to Christmas. These have a strong flavour and can deter new truffle tasters.

The black winter truffles are what most people serve and is more easily available. Its the most preferred variety of the lot. Available from Mid Jan to Easter. (What will happen to us truffle lovers from Christmas to Mid Jan? Hoarde! Hoarde! )

The summer Truffle is available from April to July and has a very light flavour. Almost non-existent. None of us much appreciated it.

Autumn burgundy truffles are more medium bodied and great for someone who likes truffles but cannot have too much of it because of the strong flavour and aroma.

scrambled egg with truffle oil

In my family of four – three of us adore it, while the fourth needs to taste the autumn burgundy one to start developing a taste. (I have no clue where to get it from!!)

It was an educative and tasty evening and inspired me to make this scrambled egg.

If you have seen the movie or read the book – A hundred foot journey- the, to be a great chef, Hassan meets Mallory the owner of the restaurant. This is a synopsis from the book -Hassan, having heard from Marguerite that Mallory hires potential chefs by taste-testing an omelette and deciding whether the person is indeed a great chef, asks if he may cook an omelette for her to his recipe. Due to his injured hands, Mallory helps under Hassan’s supervision. After tasting the omelette, Mallory recognizes Hassan’s potential and invites him to work for her.

The omelette they made looked so amazing!! I used a part of the recipe for this blog.

Take a look!

Scrambled Eggs with Truffle Oil

Print Recipe

Simple scrambled eggs, finished with a copious dash of black truffle oil.

• CourseBreakfast, Brunch
• CuisineFusion

Servings	Prep Time
1 person	10 minutes

Cook Time

5 minutes

Servings Prep Time 1 person 10 minutes

Cook Time 5 minutes

Scrambled Eggs with Truffle Oil Print Recipe Simple scrambled eggs, finished with a copious dash of black truffle oil. CourseBreakfast, Brunch CuisineFusion Servings Prep Time 1 person 10 minutes Cook Time 5 minutes Servings Prep Time 1 person 10 minutes Cook Time 5 minutes

Ingredients

The Eggs

• 3 Eggs Whole
• 1/4 Cup Milk
• 1 Tspn Mint Finely chopped
• 1/2 Tspn chilli flakes
• salt
• pepper
• 2 Tbspn Black or White Truffle Oil
• 1 Tbspn Butter For cooking.
• Toast Optional

The Accessories

• 1 Med Bowl For mixing eggs
• 1 Whisk
• 1 Skillet
• 1 Wooden Spatula

Servings: person

Instructions

1. Break the eggs in the bowl. Yolks and all.
2. Add the milk, salt and pepper and whisk gently. We dont need air here, just the mixture semi blended.
3. Add the mint and chilli flakes, and mix gently till incorporated well.
4. Heat the skillet (medium high) and drizzle some butter. Coat the skillet with the butter and let it sizzle.
5. Pour the mixture into the skillet and let it be for approximately 45 seconds. It should not set and start turning into and omelette.
6. Now start agitating the eggs, with the wooden spatula. Keep moving in small but consistent circles all over the skillet.
7. After about 45 seconds, the eggs will clump but still be runny and soft. At this point if you like your eggs a bit runny, take it off on a plate.
8. If you like it a little more well done, continue cooking, moving the eggs in the same round pattern. Do not stop agitating the eggs.
9. Take it off on a plate and immediately drizzle the truffle oil. Enjoy hot off the skillet!!
10. Umm! Goes really well with Champagne or white wine 😛

Recipe Notes

Here is the link to more happy education on truffles.

Share this Recipe