Truffled, Soft Scrambled Eggs

Truffled Soft Scrambled Eggs

A gourmet twist on a morning classic.

Products used: Truffle Sea Salt, White Truffle Oil


5 large Eggs
½ tsp SOOC Truffle Sea Salt
1 Tbsp unsalted Butter
2 Tbsp Creme Fraiche
2 Chives, thinly sliced
½ tsp SOOC White Truffle Oil
Fresh ground Pepper, 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 egg with a heat-resistant rubber spatula until it sets into a mass of moist curds, about 10 minutes.

Add the White Truffle Oil, creme fraiche, and chives and continue folding gently until everything is incorporated. Sprinkle with pepper to taste.