Truffled, soft scrambled eggs

5 large eggs (or equal part Egg Beaters)
1 pinch Black Truffle Salt or Salish Alder smoked Sea Salt
1 Tbsp. unsalted butter
1/2 tsp. White Truffle Oil
2 Tbsp. Creme Fraiche
2 chives thinly sliced
fresh ground pepper


Whisk eggs until frothy: add pinch truffle salt. Melt butter in non-stick skillet over very low heat. When butter is melted add the egg and cook over lowest possible heat, gently fold the egg repeatedly until set in moist curds, (about 8-10 minutes). Add Truffle oil, creme fraiche and chives and continue to gently fold until incorporated. (1 minute)

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