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Scrambled Eggs with shaved White Truffles

Serves 4


1 white truffle
16 extra large eggs
1 cup half-and-half
2 teaspoonsSale di Cervia Sea Salt
½ tsp freshly ground White Peppercorns
4-5 slices toast

Beat eggs, half and half, Crvia Salt, and White Pepper together in a heat-proof glass bowl until combined but not frothy. Shave the truffle into the egg mixture with a truffle shaver or mandoline. If you have time, cover with plastic wrap and sit in fridge for few hours.

When ready to serve, set the bowl over a saucepan of simmering water. Cook over the water, stirring occasionally with a wooden spoon, until the eggs are thick and custardy. The spoon will stand up in the middle of the eggs when they are properly cooked. This will take about 20-25 minutes. Remove from the heat immediately.

Place one slice of toast on each place and serve with the cooked eggs.

Recipe adapted from and photo courtesy of www.saveur.com


Products suggested for this recipe:

Peppercorns
Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $5.15


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