First of all, let's talk about these eggs. I did not dye them, they come from the farm that way. I know. Okay, onto the recipe. I love having eggs for dinner. They are so quick to make, and they are so satisfying after a long, busy day. When I finished classes on Monday I celebrated by making this dish, paired with a rather large glass of wine. I discovered this recipe for truffled scrambled eggs a few years ago when I ventured over to Brooklyn for a late night dinner at Marlow and Sons while I was in NYC for a trade show. I've replicated it at home using thinly sliced shitake mushrooms and truffle oil. The trick to making perfectly satiny scrambled eggs starts with farm fresh eggs like these, with big bright yellow yolks. You can get them at the Farmer's Market when in season (yes, eggs have a season?!) read more about farm eggs, and where to find them in your neck of the woods here. To make my style of scrambled eggs, simply whisk the eggs until completely combined, don't add any milk. For this recipe, saute the mushrooms in a couple of tablespoons of olive oil over medium flame, until soft, with slightly crispy edges, add the beaten eggs, scraping in long straight strokes, folding the eggs until almost cooked.
Don't "stir", just move them gently back and forth.
Remove from heat and allow to finish cooking in the pan. Drizzle with truffle oil and sprinkle with course sea salt, cracked pepper and fresh herbs. I love the texture of smooth layers, and the softness of a just cooked egg.