Truffle scramble eggs

(serves 2)

I have never been a big fan of scrambled eggs, but of course once you put the word truffle in front of anything, i'm automatically bias towards it! It's a weakness i know, but i guess at least it makes me try new things. I had to do a bit of research to find the best way to replicate the velvety smooth creamy texture that i remember eating at Café Morso, with that strong hint of truffle in both the aroma and the taste... delicious! My attempt probably wasn't as spectacular as i had envisaged, but well worth continuing to practice to get the timing right! I do think this double boiling method is quite effective in creating that smooth texture, and the key i think is in taking the eggs off before they're cooked, as they continue to cook a little from their own heat! 

Prep time: 3 min

Cooking time: 5-8min

Ingredients

4 eggs

2 T milk

5g butter

salt

white truffle oil

chives or parsley, to garnish

Method
1. Lightly whisk the eggs together milk and a pinch of salt.
2. Have a pot of boiling water and a stainless steel bowl over it. Place the butter in and melt it along all sides.
3. Add in the eggs, and continually but slowly mix by scraping the sides and base of the bowl and pushing into the middle.
NB. You need to be watching it the whole time otherwise you'll get overcooked lumpy bits!

4. When the eggs are just cooked or semi-solid, then turn off the heat and keep moving. Drizzle generously with truffle oil and stir through gently.

NB. This is what a dozen eggs look like, but i figure most people will not be cooking for 10-20 people on their average Saturday morning brunch!

5. Serve with toast! 
We decided to serve with fresh avocado and tomatoes, as this is our favourite breakfast vegetable additions and keeps the dish feeling fresh and healthy!