Scrambled Eggs with Truffle Oil
Simple scrambled eggs, finished with a copious dash of black truffle oil.
Black or White Truffle Oil
For mixing eggs
Break the eggs in the bowl. Yolks and all.
Add the milk, salt and pepper and whisk gently. We dont need air here, just the mixture semi blended.
Add the mint and chilli flakes, and mix gently till incorporated well.
Heat the skillet (medium high) and drizzle some butter. Coat the skillet with the butter and let it sizzle.
Pour the mixture into the skillet and let it be for approximately 45 seconds. It should not set and start turning into and omelette.
Now start agitating the eggs, with the wooden spatula. Keep moving in small but consistent circles all over the skillet.
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.
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.
Take it off on a plate and immediately drizzle the truffle oil. Enjoy hot off the skillet!!
Umm! Goes really well with Champagne or white wine 😛
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