Soft Scrambled Eggs with Truffle Salt
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Eggs are indeed a recurring and inescapable medium for savoring the truffle, and the miracle ofBlack Truffle Saltis that you can concoct the living experience almost as easily as you can conjure the treasured memory. This recipe for truffle salt and scrambled eggs includes the option for serving them somewhat fussily in cups of their own shells to give this decadent dish some visual pizzazz.
- If you want to serve the eggs in their shells remove the rounded ends of the eggs with a fine tooth serrated knife. I know this sounds nuts—and it is—but it isn’t that difficult. If you want to just serve the eggs in a mound on a plate, ignore this paragraph and start the recipe with the following one.
- Moving on, hold an egg on a plate and gently saw across the shell until a small hole opens up. Don’t push down hard or you’ll break the egg. Continue gently sawing until you get most of the way around. Now remove the cap and let the egg drop from the shell onto the plate. Pour it into a bowl and repeat with the remaining eggs. You will only need 4 of the shells for serving, which gives you an extra for breakage. Wash the shells and pat dry. Set cut sides up in egg cups or in a bed of coarse salt.
- Beat the shelled eggs with a fork until frothy; add a small pinch of truffle salt.
- Melt half the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, lufting the egg with a heat-resistant rubber spatula until it sets into a mass of moist curds, about 15 minutes.
- Add the remaining butter, crème fraîche and chives and continue folding the ingredients gently until everything is incorporated. Spoon into the cleaned egg shells and serve immediately, embellished with a pinch truffle salt.