Scrambled Eggs with Oregon Truffles

Cooking Time: 5 Minutes
Prep Time: 5 Minutes     
Makes : 2 Servings.        

6 Eggs

½ Oz. Fresh Oregon truffle, wiped clean,
and sliced paper thin

1 ½ Tbsp. cold butter

2 Tbsp heavy cream

Salt and freshly ground black pepper


Beat eggs in a bowl, add truffle slices, cover, and refrigerate overnight.  Melt butter in a large skillet over medium heat just until it stops foaming, about 1 minutes.  Mix cream into eggs, then pour into skillet.  Wait for 5 seconds, then using a wooden spoon, pull eggs in towards center of the skillet, allowing uncooked eggs to flow into the empty part of pan.  Do not stir.  Cook until eggs are set but still moist 2-3 minutes.  Season to taste with salt and pepper.



Louis Jeandin

Mushrooms All Year

(541) 535-6562 or (541) 973-6595