Olive oil is used rather than butter for cooking these softly scrambled eggs, tailored from a dish served at Semiramide, a small trattoria within the picturesque Umbrian village of Melezzole. That is conventional to Umbria and Tuscany, each olive-growing areas. If sourcing your truffles forward of cooking them, take into account storing in an hermetic container along with your raw eggs. The tubers’ perfume will permeate the shells, infusing the eggs with truffle-y fragrance.
Featured in: “Searching for Truffles, High and Low, in Tuscany and Umbria.”
Smooth-Scrambled Eggs With Black Truffle
Simplicity is the final word sophistication on this elegant Umbrian dish.
Yield: serves 1-2
Time:
5 minutes
Substances
- 3 giant eggs
- Kosher salt
- 1 tbsp. olive oil
- 1 small recent black truffle (about ½ oz.)
Directions
- Right into a medium bowl, crack the eggs and beat with a fork; season flippantly with salt and set by the range.
- To a small pot over medium warmth add the olive oil and swirl to coat. Add the eggs and cook dinner, stirring regularly, till simply set, 2–3 minutes. Regulate the seasoning with extra salt to style, then switch to a heat plate. Shave the truffle evenly excessive and serve instantly.
The model defined here employs the slow-and-low strategy, with butter, chives, and heavy cream added simply earlier than the eggs are performed.
