Truffled Scrambled Eggs
Posted: 05/17/22
Updated: 02/02/23
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Easy, super creamy scrambled eggs with a touch of truffle oil and cheddar cheese. The quickest way to elevate breakfast or brunch with no effort at all! Delicious on their own, on toast, or even a breakfast sandwich.
What Makes This Recipe So Good
- Scrambled eggs may sound a little basic, but add a touch of truffle oil, a sprinkle of cheddar cheese, and a dash of sea salt? Instant gourmet, restaurant-quality, elevated scrambled eggs that will impress anyone and everyone. I used to make these for my husband early in our relationship and he was convinced I needed to open a breakfast restaurant just based on this one dish. So, yeah, they’re that good!
- The truffle oil gives the eggs a deliciously earthy, woody, mushroomy flavor. A little goes a long way, so you only need ½ teaspoon for 4 eggs. The result is a rich, flavorful truffled scrambled egg dish that pairs beautifully with brioche bread, bacon, or ham.
Chef’s Tips
- For really creamy eggs, salt the uncooked eggs and then let the mixture rest at least 5 minutes (but no more than 15 minutes). The salt helps makes them tender and moist. It’s totally optional, so if you don’t want to wait (or don’t want the extra salt), you can skip that step.
- Even though you’ll preheat the pan on medium heat, you’ll want to cook your eggs over medium-low heat. The temperature of the pan makes a big difference on the final texture and consistency of your eggs. For creamy, tender, scrambled eggs, resist the urge to crank up the temperature and cook them faster. Instead, turn the temperature down as soon as you pour the eggs into the pan. It only takes a couple of minutes longer than cooking on medium or high heat, and the results are well worth it.
- So how do you know when your scrambled eggs are fully cooked and ready to come off the stove? That’s a matter of preference, but in general, you’ll want to take the pan off the heat when the eggs are no longer liquid but still a little wet looking.
Other Breakfast Recipes You’ll Love
- Breakfast Taco Casserole
- Breakfast Egg Roll in a Bowl (Whole30, Paleo)
- The BEST Tater Tot Breakfast Casserole
- Crockpot Breakfast Casserole
- Instant Pot Scrambled Eggs
Truffled Scrambled Eggs
Elevate your brunch or breakfast with these delectable, creamy truffle oil and cheddar eggs.
servings
Ingredients
- 4 large eggs
- ¼ cup half and half
- 1 pinch sea salt
- 1 tablespoon unsalted butter
- ¼ cup shredded sharp cheddar cheese optional, white cheddar preferred
- ½ teaspoon truffle oil
To Serve
- freshly cracked black pepper
- fresh chives chopped
Equipment
- Medium mixing bowl
- Whisk
- small nonstick pan
- rubber or silicone spatula
Instructions
- Crack eggs into medium mixing bowl. Add half and half and sea salt, then aggressively whisk ingredients until mixture is uniform and completely combined, without any streaks or separation. For really creamy eggs, let mixture sit for 5 minutes, up to 15 minutes, to give salt time to fully absorb.
- Warm nonstick pan over medium heat and add cold butter. Allow butter to melt and fully coat pan. Once butter starts to foam, pour egg mixture into center of pan and immediately reduce heat to medium-low.
- Let egg mixture sit in pan until edges begin to barely set, then use spatula to gently push eggs from one side of pan to other.
- Continue process of pushing eggs around pan, pausing after each swipe to allow uncooked egg to settle on pan and cook.
- Once eggs are roughly 50% cooked, add shredded cheddar and truffle oil. Stir well, using broad strokes, until oil is integrated and cheese is melted.
- Remove pan from heat when eggs are cooked but still shimmery from moisture. Top with freshly cracked black pepper and chopped chives. Serve immediately.
Notes
- Letting the eggs rest in the mixing bowl is totally optional, but encouraged!
- The temperature of the pan makes a difference on the end result of your scrambled eggs, so be sure to adjust the heat as soon as you pour the egg mixture in the pan.
Nutrition Information
Serving: 1serving, Calories: 150kcal, Carbohydrates: 1g, Protein: 8g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 206mg, Sodium: 137mg, Potassium: 95mg, Sugar: 1g, Vitamin A: 482IU, Vitamin C: 1mg, Calcium: 95mg, Iron: 1mg, Net Carbs: 1g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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