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Truffle Scrambled Eggs recipe (Breakfast)

Yield: 2 servings

3   eggs
2 tablespoons milk
some   salt and pepper
2 teaspoons butter
¼ teaspoons white truffle oil

Posted by Joan2007 on Mar 5, 2008


Beat eggs with milk, salt, and pepper. Do not overbeat; stop when all the yolk is incorporated.

Heat butter in a 8 in nonstick skillet over medium high heat. It is key to use an appropriately sized pan for the number of eggs you're cooking. Pour in eggs before foaming has subsided.

Push and fold the eggs from the outer rim into a mound in the center. Do not swirl or break up the egg as it cooks. Keep the eggs constantly moving. Cook until eggs are no longer runny but still wet and shiny (almost underdone), only about 30 seconds to a minute. Remove from heat, add truffle oil, fold a few more times to incorporate into the egg. Eggs will continue to cook off heat so serve immediately.

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