The technique for how to make soft scrambled eggs, which has its origins in France, requires you to whisk the eggs constantly as they cook and transforms the humble eggs into a light, savory custard. This is where the toast comes in: use it to scoop up every drop.

Vitaly Paley, adapted by EatingWell Test Kitchen
Source: EatingWell Magazine, April 2020


Recipe Summary

15 mins
15 mins


Ingredient Checklist


Instructions Checklist
  • Crack eggs into a medium saucepan. Add truffle butter, pepper and salt. Cook over low heat, whisking constantly, until small curds form and the mixture thickens, 10 to 12 minutes. It should be smooth and velvety, like a custard. Remove from heat and stir in crème fraîche and chives.

  • Serve the eggs with toast. Garnish with more chives and shaved truffle, if desired.


Tips: Look for truffle butter at well-stocked grocery stores and specialty markets. It's delicious stirred into eggs or risotto or melted on grilled steak or roast chicken.

To shave fresh truffles, use a truffle slicer, a mandoline or a vegetable peeler.

Nutrition Facts

258 calories; protein 10.4g 21% DV; carbohydrates 21.6g 7% DV; exchange other carbs 1.5; dietary fiber 2.1g 8% DV; sugars 4.3g; fat 13.6g 21% DV; saturated fat 6.2g 31% DV; cholesterol 204.1mg 68% DV; vitamin a iu 303.4IU 6% DV; vitamin c 0.4mg 1% DV; folate 24.3mcg 6% DV; calcium 96.9mg 10% DV; iron 2mg 11% DV; magnesium 6.6mg 2% DV; potassium 73.2mg 2% DV; sodium 318.7mg 13% DV.