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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 and ounce of Black Winter Truffle inside the preparation. 

- The eggs are done when they begin to set but are still creamy and loose. 

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

Serve immediately and enjoy! 

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