|I know, they look just like any scrambled eggs…They’re fooling you.|
I had the absolute best eggs ever! It’s a bold claim but it’s true. This story has several elements so please bear with me and I’ll get the to recipe.
I’m cheap, thrifty, frugal, and penny-pinching, but I love luxury. How does that work? Shopping at some unexpected places for high-end finds and low-end prices. Case in point: Home Goods. Did you know that besides lovely housewares, bedding, towels, and brick-a-brack, they have some serious condiments? Things like smoked sea salt, basil oil, quince preserves, and more line their shelves. If I were looking for a trendy condiment, I’d definitely try them before paying top dollar for that new ‘candied pink peppercorn oil*” that’s all the rage. On a recent shopping trip to Home Goods, I scored on Vanilla Bean Paste, Black Truffle Oil, and Saffron.
Which one to use first? I just received a copy of Tate’s “Baking For Friends” new cookbook to review and there’s a recipe that calls for Vanilla Bean Paste. I’m so making it but, for a later post. Saffron = Paella! Since I didn’t have everything for an awesome pan of paella, I went with the Black Truffle Oil for my first dish.
I love the flavor of black truffle, especially on popcorn, french fries, and mac & cheese. Opting for a pasta dish, I decided on working with penne pasta, mushrooms, bacon, and parmesan cheese, finished with a drizzle of the black truffle oil. Delicious, but this post is about the eggs!
Later, I searched out recipes using black truffle oil. I found several but, the simplest one caught my eye, Food & Wine’s French Scrambled Eggs with Truffle Oil. Eggs gently scrambled with butter in a bowl over boiling water and drizzled with truffle oil…Completely luxurious!
I altered the recipe by adding parmesan cheese, spring onion, and marinaded red pepper flakes. I also changed the cooking technique by using an omelet pan over a pot of boiling water. Served with toasted croissant slices and bacon, it has been requested every day since!
Andy Borda says
White & Black Truffle Oils are also excellent choice to finish veggies, poultry, fish, shrimp, crustaceans and grains.
99.9% of the truffle products in the market today use synthetic chemical flavorings “2,4 dithiapentane bis-sulfate.” After 9 years of research and development, Rosario Safina and Dr. Sandro Silveri has come up with the only method today that is USDA 100% Certified Organic.
daRosario Organics | http://www.darosario.com