Scrambled Eggs with Truffle Oil and Caviar
Eggs scrambled in a heavy saucepan over moderate heat with butter and a little cream achieve the creamiest mixture and smallest curds, topped with white truffle oil and caviar for elegant dinner party status.
Serves 10 as hors d’oeuvres
Ingredients
- 3 large eggs, preferably organic
- Pinch fine sea salt
- Freshly ground black pepper
- 1 tablespoon unsalted butter
- 1 to 2 tablespoons heavy cream
- 1 tablespoon chopped chives
- White truffle oil
- Caviar
Method
- Crack the eggs into a medium bowl. Add the salt and pepper. Using a fork, pierce the yolks and whip, moving back and forth across the bowl to break up the whites, until very smooth and well combined.
- Melt the butter in a small heavy saucepan over medium heat. Once foaming, pour in the egg mixture and cook, whisking constantly to create the smallest possible curds. If at any point the cooking is going too fast, simply lift the pan off the heat. When the mixture is setting and as soon as you can see the bottom of the saucepan as you stir it, remove the pan from the heat.
- Immediately transfer the scrambled eggs to a bowl and whisk in the cream to stop the cooking process. Stir in the chives.
- Spoon the scrambled eggs into decorative spoons. Drizzle with truffle oil and garnish with caviar. Serve immediately.
Notes
I scramble eggs in a heavy saucepan using a whisk to move the eggs constantly over moderate heat to achieve the creamiest mixture and the smallest curds. Adding a little cream at the end elevates these eggs. Topping them with white truffle oil and caviar takes them to “elegant dinner party” status!
