Soft Scrambled Eggs with Dried Black Truffle

Soft scrambled eggs are one of the simplest ways to enjoy the aroma of real truffle. Finished with TruffLove Dried Black Truffle, butter, and chives, this brunch recipe feels rich, delicate, and quietly luxurious.

Prep 10 min

Cook 6 min

Total 16 min

Serves 2

Difficulty Easy

Ingredients

What You’ll Need

4 large eggs
1 tablespoon cream or milk
1 tablespoon unsalted butter
1 teaspoon TruffLove Dried Black Truffle
2 tablespoons warm water, for rehydrating
1 tablespoon fresh chives, finely chopped
Salt, to taste
Black pepper, to taste
Toasted brioche or sourdough, for serving

Method

How to Make It

Place the dried black truffle in a small bowl with 2 tablespoons warm water. Let it rehydrate for 10 minutes, then finely chop.
Crack the eggs into a bowl. Add cream or milk, a pinch of salt, and black pepper. Whisk until smooth.
Melt butter in a nonstick pan over low heat.
Add the eggs and stir slowly with a spatula, keeping the heat low. Cook gently for 4–6 minutes, moving the eggs constantly so they stay soft and creamy.
When the eggs are almost set but still glossy, stir in the chopped rehydrated Dried Black Truffle.
Remove from heat immediately. The eggs will continue to set from residual warmth.
Finish with chives and a tiny pinch of salt if needed.
Serve right away with toast.

Pairing Note

Serve with toasted brioche, sourdough, smoked salmon, roasted mushrooms, or a small brunch salad. Add the Dried Black Truffle at the end so the warmth of the eggs releases its aroma without overpowering it.

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