Earthy black truffle-infused salt sets the tone for these decadent chive scrambled eggs. They’re especially fluffy since they’re not over-beaten. Adding to the cloud-like results, they’re given time to cook in the pan, untouched, before a vigorous stirring ensures curds form.

Prep time: 5 min

Cook time: 5 min

Total time: 10 min

Chive Scrambled Eggs With Black Truffle Salt
Copyright Recipe © 2015 Woodland Foods


Serves 2

  • 3 Tablespoons Unsalted Butter, divided

  • 6 Large Eggs, whisked until just combined

  • 1 1/2 Tablespoons Heavy Cream

  • 1/4 Teaspoon Fine Black Truffle Sea Salt

  • 2 Teaspoons Fresh Chives, minced

  • Coarse Ground Black Pepper


  1. Melt 2-1/2 tablespoons butter in a large, nonstick skillet over medium-low heat. When pan is warm, add eggs and let sit until they're just starting to stick to the pan. Stir vigorously with a wooden spoon to form curds. Cook, stirring constantly, until eggs are almost set but still runny, about 3 minutes.

  2. Add kosher salt, remaining 1/2 tablespoon butter and heavy cream and stir to combine. Continue cooking, stirring occasionally, until eggs are just cooked, another 1 to 2 minutes.

  3. Remove from heat and divide evenly among two plates. Season with black truffle salt, chives and black pepper.