Truffled scrambled eggs from Cook Like a Pro: Recipes and Tips for Home Cooks (page 251) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on March 09, 2019

    I had to keep the heat at medium-low for the eggs to actually finish cooking. The curds remained small and super creamy. The truffle butter was good, but quite strong - could use less. I omitted the chives (didn't have) and served the eggs with toasted country bread, rather than brioche. The eggs were rich and quite good, but the flavor was definitely strong, so you have to like truffles. No extra salt was needed.

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