SCRAMBLED EGGS WITH BLACK TRUFFLE SALT
Earthy black truffle-infused salt sets the tone for these decadent chive scrambled eggs. They’re especially fluffy since they’re not over-beaten. Adding to the cloud-like results, they’re given time to cook in the pan, untouched, before a vigorous stirring ensures curds form.
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
3 Tablespoons Unsalted Butter, divided
6 Large Eggs, whisked until just combined
1 1/2 Tablespoons Heavy Cream
1/4 Teaspoon Fine Black Truffle Sea Salt
2 Teaspoons Fresh Chives, minced
Melt 2-1/2 tablespoons butter in a large, nonstick skillet over medium-low heat. When pan is warm, add eggs and let sit until they're just starting to stick to the pan. Stir vigorously with a wooden spoon to form curds. Cook, stirring constantly, until eggs are almost set but still runny, about 3 minutes.
Add kosher salt, remaining 1/2 tablespoon butter and heavy cream and stir to combine. Continue cooking, stirring occasionally, until eggs are just cooked, another 1 to 2 minutes.
Remove from heat and divide evenly among two plates. Season with black truffle salt, chives and black pepper.