Tuesday, November 07, 2006

Creamy Scrambles Eggs

1 Tablespoon butter
4 eggs, preferably free-range organic
1 Tablespoon milk or cream
2 teaspoons truffle oil, a couple pinches of truffle salt or garam masala (whatever spice or herb you like with eggs is fine)

Break the eggs into a bowl, add the milk and beat with a whisk until combined. Heat a non-stick or omelet pan over low heat. Add the butter to the pan and when melted add the eggs. Cook the eggs very slowly; stirring constantly until almost, but not completely cooked through, this will take about 10 minutes. Top scrambled eggs and sprinkle with truffle salt, truffle oil or garam masala.

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