FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL
These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs.
Provided by NcMysteryShopper
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk the eggs and water;.
- Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
- Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
- Season with salt and pepper; transfer to plates.
- Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.
Nutrition Facts : Calories 249, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7
SCRAMBLED EGGS WITH TRUFFLE
Lidia Bastianich; from Piemonte region of Italy; needed equipment-sturdy 12-inch nonstick skillet with a cover, heat-proof rubber spatula, truffle shaver or sharp vegetable peeler.
Provided by ratherbeswimmin
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Beat the eggs and salt very well in a large bowl.
- Pour the olive oil into the skillet; swirl it to coat the bottom and sides; set on a stove burner, heat off.
- Pour and scrape all the eggs into the skillet; turn the heat on high; wait a few seconds, just until the heat starts to permeate the pan and reach the eggs.
- Gently slide the spatula from the side of the pan into the center, dragging the first coagulated eggs with it; repeat the motion, drawing in eggs from another spot.
- Steadily move around the pan, constantly pulling in cooked eggs with the spatula blade, as uncooked eggs flow into the cleared space.
- As you drag them, the eggs will form long rippling sheets; don't break them up, but keep gathering them gently, into a soft mass of ruffles.
- Decrease heat if the eggs sizzle-don't let them brown.
- As soon as the sides stay clear and no loose egg is flowing, turn off the heat; if there is a lot of wet, uncooked egg caught in the ruffles, more than you like, tumble the mass over gently to cook them but don't break them up (or leave the eggs wet and soft).
- Quickly divide the eggs in equal portions on warm plates, and immediately shave paper-thin flakes of truffle, a dozen or so, on top of each one.
- Serve right away, as the heat releases the aroma of truffle.
Nutrition Facts : Calories 399.5, Fat 35.2, SaturatedFat 7.4, Cholesterol 634.5, Sodium 646.4, Carbohydrate 1.2, Sugar 1.2, Protein 18.9
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