The Lello Kitchen
Soft Scrambled Eggs with Truffle Oil
Low heat, patient stirring and a measured finish of truffle oil—luxury used as seasoning, not spectacle.
- Prep
- 5 minutes
- Cook
- 7 minutes
- Serves
- 2 servings
- Difficulty
- Technique
At the Lello table
Truffle oil becomes clumsy when heated hard. Cook the eggs gently in butter, remove them while still glossy, then add truffle oil off the heat.
Method
- Whisk the eggs with the salt just until homogeneous.
- Melt the butter in a small nonstick skillet over low heat. Add the eggs and cook slowly, stirring continuously with a silicone spatula and scraping the base.
- When the eggs form very soft curds but still look slightly wetter than you want to eat them, remove the pan from the heat. Stir in cream if using.
- Fold in the truffle oil and chives. Taste and serve immediately.
Cook’s notes
- Residual heat continues cooking the eggs after the pan leaves the burner; stopping early is part of the technique.
- Use pasteurized eggs when cooking for guests at higher risk from foodborne illness.
Substitutions
- Crème fraîche can replace cream and adds tang as well as richness.
- Fresh truffle is a different ingredient, not a direct substitute; if using it, reduce or omit the infused oil.
To serve
Serve on buttered sourdough, brioche, or beside simply dressed greens.
Storage & make-ahead
Do not make soft scrambled eggs ahead. Cook and serve immediately.
