Scrambled Eggs with Truffle

Step 1

Crack the 4 eggs into a bowl, add 2 tbsp heavy cream, 1/4 tsp salt, and a pinch of black pepper. Whisk until the yolks and whites are fully combined, about 30 seconds.

Step 2

Melt 2 tbsp unsalted butter in a nonstick skillet over medium-low heat. Swirl to coat the pan evenly, about 1 minute.

Step 3

Pour the egg mixture into the skillet. Let it sit undisturbed for 30 seconds until the edges just begin to set.

Step 4

Using a rubber spatula, gently push the eggs from the edges toward the center, folding continuously. Cook for 3-4 minutes, until the eggs are softly set and still glossy, with a custard-like texture.

Step 5

Remove the skillet from the heat immediately. The eggs will continue to cook from residual heat; keep folding for another 30 seconds until they are creamy but not runny.

Step 6

Slide the scrambled eggs onto a warm plate. Using a truffle slicer or a sharp knife, shave the 1/4 oz truffle thinly over the top. Serve at once.

Step 7

Optional: finish with a sprinkle of flaky sea salt or a few chives if you have them.