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Truffle Scrambled Eggs


- 4 eggs 

- 1 tbsp. crème fraiche 

- Chives 

- Salt & pepper 


In a bowl, crack the eggs and combine with the black truffle butter, salt, and pepper.

Set up a double boiler. To do so, bring a pot of water to simmer and place a heat proof bowl above the water.

Poor the preparation into the heat proof bowl and stir the eggs continuously for 10-15 minutes. Add a tablespoon of crème fraiche and grate half an ounce of black winter truffle into the eggs.

Serve the eggs on a plate. Season with salt as needed and top with some chives.

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