Truffled Soft Scrambled Eggs
A Simple and Elegant Brunch Recipe for the special someone in your life...
5 large eggs
1 pinch (about 1/4 tsp) Di Oliva Truffle Sea Salt
1 tablespoons unsalted butter
1/2 teaspoon Di Oliva White Truffle Oil
2 tablespoons crème fraiche
2 chives, thinly sliced
White pepper, freshly ground, to taste
Whisk the eggs until frothy; add the pinch of truffle salt.
Melt the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the the egg with a heat-resistant rubber spatula until it sets into a mass of moist curds, about 10 minutes. Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.