Scrambled Eggs with Truffle Butter

Anything truffle is so intrend these days, from truffle aglio olio to soup and dippings.  I currently discovered this truffle butter sold in supermarket.  It is quite pricey compared to any flavored butter.  But it is worth trying.  You can use as a spread over some bread or what I made is scrambled eggs using this gorgeous thing.  

My recipe is a pretty simple one (I adapted from Marion Grasby's scrambled eggs with miso butter).  Firstly, crack 2-3 eggs in a bowl.  Normal serving of scrambled egg for one person is three eggs.  Because unlike fried egg or omelette, the egg kinda shrink when it turns into scrambled.  Then season it with some salt and pepper.  Lightly beat the eggs.  Do not  beat the eggs vigorously, as it will result in fluffier curds.  Milk is not needed in this recipe.  Yet you will still get creamy and tasty egg dish.  

Next, you can heat your pan with some butter.  Make sure it is low to medium heat becasue we don't want to overcook the egg.  Wait until the butter has completely melted but not bubbling.  Then pour all you whisked egg into the hot pan.  As the eggs begin to set, using your spatula or ladle scrap or draw them in from outside to inside motion.  Do this for one or two more times, until about 80% of the egg is forming into large soft curds.  After that, drop about one tablespoon of truffle butter and give them some stir.  Keep scambling until the butter is entirely melted.  And you can turn off the heat and remove the egg straight away from the pan otherwise the leftover heat will firm up the eggs.  Because at the end, you will definitely want your scrambled egg to be creamy with slightly gooey.  

It is tasted soooooo delicious.  Once I have this truffle butter scrambled egg, I can't go back to an ordinary scrambled egg nomore.  So beware, guys.  You can pair them with some simple toast or whichever way you normally have your scrambled eggs.  

Simple wholemeal toast with truffle butter scrambled eggs