Scrambled Black-Truffle-Infused-Eggs

Thanks to cooking reality shows such as My Kitchen Rules Australia and Iron Chef that I have been addicted to lately, strangely, I begin to exhibit some fascination towards truffle.

My closest encounter with truffle is at a fine dining restaurant where I had some pasta finished with truffle oil. Possibly the lack of refined palate, I somehow failed to distinctly identify the taste/aroma of truffle. Yes, I do realise the flavouring of truffle should be subtle and unfortunately, eating the pasta then did not stop my curiousity towards the mysterious fungi.

Deep down I knew the only way to cut it is to use this highly prized and priced ingredient in my cooking.

Imagine how joyous I was when my favourite local grocer, A Slice of Orange, starts to stock truffle products in conjunction with the truffle season in Winter. There are truffle salt, truffle honey and truffle-infused eggs!

Yes, you see it right, it’s truffle-infused eggs!

I was as curious as you were when I saw the words on the packaging and I know I’ve got to have them. So this leads to the question on how does this work? As it was explained by my friendly grocer, they are basically organic free range eggs vacuum sealed with truffles. True enough when I was ready to cook the eggs at home, there was a mild wave of woodiness filled the air as I cracked them open. I must say when it comes to cooking posh eggs likes these, there is no better way to savour them by scrambling them right?

Scrambled Black-Truffle-Infused Eggs

(adapted from Urban Graze Millthorpe’s “The Best Scrambled Eggs”recipe)

Serves 1 person

Ingredients:

1 tsp good quality butter
2 truffle-infused eggs
2 tbsp pure cream
Pinch of flaky salt and white pepper
Fresh chives to garnish

Method:

1. Beat eggs & cream together with a whisk or alternatively, use a hand blender to blend until smooth.

2. Heat a small pan and melt butter (I’ve added some oil to prevent the butter from burning). Add egg mixture and cook gently over low heat stirring to just cook the eggs.

3. Season with salt and pepper and garnish with chives.

4. Best served hot with some lightly toasted bread.

Emily’s note: If you can’t find truffle-infused eggs in your area, don’t let this dissuade you from using this recipe. Use whatever truffle products (such as truffle oil, truffle salt & and truffle butter) you have on hand to flair up your scramble eggs.