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Oakland-style scrambled eggs

  • 10 minutes
  • 5-8 minutes
  • 4
Oakland-style scrambled eggs

One small truffle placed into a carton of eggs will perfume the entire contents. And as eggs are a natural partner to truffles, there's no better way to enjoy them together than in a pile of gently cooked, creamy scrambled eggs.


  • 8 eggs
  • ½ cup cream
  • ¼ teaspoon salt
  • 25 grams butter
  • toast for 4
  • truffle shavings


  1. Beat together the eggs with the cream and salt. Melt the butter in a saucepan, preferably non-stick, and pour in the egg mixture.
  2. Stir gently over a low heat until the eggs scramble softly. Do not cook on high for the eggs will be tough and do not stir quickly or they will be mushy.
  3. When the eggs are still soft but mostly scrambled, remove from the stove and serve on top of buttered toast with shavings of truffles on top. Garnish with herbs, if wished, and serve immediately.

Cooks Tips

- Use any left-over scrambled egg to make egg sandwiches.

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