French Scrambled Eggs with Truffle Oil & Parmesan…Trying Exotic Ingredients On The Cheap!

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!

Disclaimer:

I completely promise that this is not a sales pitch for Home Goods, World Market, or Tate’s.

They don’t know me and they ain’t paying me squat!

*Candied pink peppercorn oil is completely made up…

at least, I’ve never heard of it!

French Scrambled Eggs with Truffle Oil & Parmesan

Adapted from Food & Wine

Serves 2

4 eggs

2 tablespoons mineral water(yes, like Pellegrino)

2 tablespoons unsalted butter

2 tablespoons grated Parmesan cheese

1 green onion/scallion, chopped

1 teaspoon black truffle oil

1/4 teaspoon salt(I used black truffle salt-purchased at World Market)

1/4 teaspoon red pepper flakes(I used oil marinated pepper flakes-purchased at a local Asian Grocery)

Whisk eggs and mineral water together in a bowl and set aside until ready to use. Set an omelet pan/skillet atop a pot of boiling water. (Make sure that the pan bottom fits to cover the pot but, allows the “bowl” of the pan to fit within the pot. I used a 2 quart saucepan and a 8-inch omelet pan) Place the butter in the pan and allow to melt completely, shifting to coat the pan/skillet sides with melted butter. Add eggs and use a large spoon to gently stir every 2 minutes for a about a total of 6 minutes, adding the Parmesan cheese halfway through the cooking process. Remove from heat, drizzle with black truffle oil, chopped onion, pepper flakes, and salt. Serve with toasted bread.

Comments

Andy Borda says

October 19, 2012 at 11:34 am

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