Luxurious Truffle-Infused French Scrambled Eggs
Elevate your breakfast experience with these decadent, creamy scrambled eggs, expertly crafted with truffle oil for a touch of elegance. Inspired by the culinary expertise of sommelier Peter Birmingham, these custard-like eggs are perfect for impromptu gatherings or late-night cravings. Pair them with a glass of 1996 Schramsberg Blanc de Blancs sparkling wine to complement the rich flavors of the dish. Gather your loved ones in the kitchen and indulge in a truly sumptuous breakfast that balances richness with lightness, making every bite an unforgettable indulgence.
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
large eggs
12 (whisked)
mineral water
1/4 cup (plus 2 tablespoons for cooking)
unsalted butter
6 tablespoons (cold, cut into small pieces)
fresh ground pepper
to taste (for seasoning)
sea salt
to taste (for seasoning)
white truffle oil
2 teaspoons (for drizzling)
chives
1 tablespoon (finely chopped)
brioche bread
6 (or 12 slices) (warmed or toasted)
Instructions
1
In a medium bowl, whisk together the eggs with 1/4 cup of mineral water until well combined and frothy.
2
In a large stainless steel bowl, melt 2 tablespoons of cold butter over a pot of simmering water, ensuring the bowl does not touch the water directly.
3
Once the butter is melted, pour in the egg mixture. Cook the eggs over low heat, using a heatproof rubber spatula to gently stir and scrape the bottom of the bowl continuously. Be patient as this process takes about 5 minutes until the eggs just begin to set.
4
Slowly add the remaining cold butter to the eggs, piece by piece, stirring gently after each addition. Continue to cook, stirring and scraping the bowl's sides and bottom, until the eggs are thick yet still soft and creamy. This should take another 5 minutes.
5
Season the eggs with sea salt and fresh ground pepper to taste. Once cooked to your liking, remove the bowl from heat.
6
Drizzle the white truffle oil over the eggs and gently fold in the finely chopped chives.
7
Serve the luxurious scrambled eggs immediately on warmed brioche bread or toasted brioche slices, allowing the warm eggs to soak into the bread for a delightful experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The dish is Luxurious Truffle-Infused French Scrambled Eggs.
How many eggs are required for this recipe?
You will need 12 large eggs.
Why is mineral water used in the eggs?
Mineral water is whisked with the eggs to make them frothy and help achieve a lighter texture.
How much mineral water is needed?
The recipe calls for 1/4 cup of mineral water plus 2 additional tablespoons for cooking.
What type of butter should be used?
Use 6 tablespoons of cold, unsalted butter cut into small pieces.
What is the recommended cooking method for these eggs?
The eggs are cooked in a stainless steel bowl over a pot of simmering water, similar to a double boiler.
Should the bowl touch the simmering water?
No, ensure the bowl does not touch the water directly to maintain a gentle heat.
How long does it take for the eggs to begin to set?
It takes approximately 5 minutes of continuous stirring over low heat for the eggs to start setting.
When should the remaining cold butter be added?
Slowly add the remaining cold butter piece by piece after the eggs have started to set.
What is the total cooking time for the eggs?
The total cooking time is about 10 minutes, divided into two 5-minute stages.
What tool is best for stirring the eggs?
A heatproof rubber spatula is recommended for gently stirring and scraping the bowl.
What is the final texture of the eggs?
The eggs should be thick, soft, creamy, and custard-like.
How should the dish be seasoned?
Season the eggs with sea salt and fresh ground pepper to taste.
What type of truffle oil is used in this recipe?
The recipe uses 2 teaspoons of white truffle oil.
When is the truffle oil added?
Drizzle the white truffle oil over the eggs after they are removed from the heat.
What herb is used to garnish the eggs?
One tablespoon of finely chopped chives is folded into the eggs.
What kind of bread is served with these eggs?
Serve the eggs on warmed or toasted brioche bread.
How many slices of brioche are recommended?
The recipe suggests 6 or 12 slices depending on the serving size.
Who inspired this luxurious recipe?
The recipe is inspired by the culinary expertise of sommelier Peter Birmingham.
What wine is recommended to pair with this dish?
A 1996 Schramsberg Blanc de Blancs sparkling wine is the suggested pairing.
Is the heat used for cooking high or low?
The eggs should be cooked over low heat for a gentle, even consistency.
Why is cold butter used instead of room temperature butter?
Cold butter added piece by piece helps create a richer, creamier emulsion in the eggs.
How should the eggs be prepared before cooking?
Whisk the eggs with mineral water until they are well combined and frothy.
Can I use a different type of salt?
While sea salt is specified, you can use any salt, though sea salt provides a cleaner flavor.
What is the key to the success of this recipe?
Patience and continuous stirring are essential to achieving the perfect creamy texture.
Is this recipe suitable for a brunch?
Yes, it is tagged as a brunch and breakfast recipe perfect for gatherings.
What does the truffle oil add to the dish?
The truffle oil adds a touch of elegance and earthy, rich flavors.
How should the eggs be served?
Serve them immediately while warm so they soak into the brioche bread.
What are the primary flavor profiles of this dish?
The dish features rich, creamy, and luxurious flavors with a hint of truffle.
Can these eggs be made in a standard frying pan?
While possible, the double boiler method (bowl over water) is preferred for the custard-like French style.