You may like your scrambled eggs runny, firm, or somewhere in between. If you haven’t tried them infused with truffle then put that on your to-do list. Truffles and scrambled eggs are two ingredients that are made for each other.
I first had truffle infused scrambled eggs as an amuse bouche at one of my favourite French restaurants here in Saigon – Trois Gormands. I had long avoided preparing eggs in this way myself. The prospect of rubbery scrambled eggs was not motivating. This changed after buying some shaved truffles preserved in oil at Queen Victoria Market in Melbourne. I had the motivation to learn to cook scrambled eggs deserving of truffles.
Scrambled eggs are really very simple. However, the timing needs to be precise. There are only seconds between perfect scrambled eggs and the rubbery ones we see at hotel breakfast buffets. To take control of this timing issue, when your eggs reach your desired consistency, remove the pan from the heat, add crème fraîche and stir in. This stops the cooking and adds a delightful creamy texture.
This onsen tamago is another dish that brings together this classic egg and truffle pair. Speaking of classic ingredient pairings, asparagus and eggs rate high on that list as well.
Scrambled eggs with truffle on asparagus
Ingredients
- 6 medium eggs or 4 large
- 20 g butter
- 2 Tbsp crème fraîche
- 5 slices truffle I used truffle slices preserved in oil
- 1 pinch salt
- 12 asparagus spears
Instructions
- Finely dice the truffle slices.
- Lightly whisk the eggs and stir in the truffle pieces. Let sit for 15 minutes.
- Wash the asparagus and trim the woody ends off (approx. the lower third).
- Add water to your favourite vegetable steamer and bring to a boil.
- Bring a non-stick pan to a medium low heat and add the butter.
- Pour in the eggs and truffle pieces. Use a rubber spatula to stir the eggs as they start to set on the bottom.
- Add the asparagus to the steamer. Keep an eye on the while cooking the eggs to ensure they do not overcook.
- Add a pinch of salt.
- When the eggs are almost at your preferred level of doneness, remove from the heat and stir in the crème fraîche. The crème fraîche will stop the eggs cooking any more.
- Remove the asparagus from the steamer if you have not already done so.
- Transfer the asparagus to a plate and spoon the scrambled eggs on top.
Beetroot cured salmon. Potato pancake. Cucumber fennel and gin sorbet.
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