Truffle Scrambled Eggs is a great way to fancy up your breakfast. These ultra creamy, decadent scrambled eggs are going to be your new favorite brunch edition.
When it comes to decadent nothing compares to truffle. It is one ingredient that will take just about any dish from pretty good to another level. Even the humble scrambled egg.
If you’re dining out at a restaurant, adding truffles to the top of your pasta or main dish will likely take it to another level price wise as well. Truffles are expensive and a little does go along way. However, by using truffle salt in this recipe you can still get the decadent taste of truffle without the expense.
It is one of my favorite ways to add flavor to french fries, popcorn and also scrambled eggs.
The truffle salt is one ingredient to making these truffle scrambled eggs rich and decadent but there is one more too. Let’s talk about everything else you need to make them.
Ingredients you’ll need:
- BUTTER: While adding flavor, the butter will also help prevent the eggs from sticking to the pan.
- EGGS: Obviously.
- MILK: Use 2% or higher milk fat. Don’t use fat free.
- CREAM CHEESE: Making sure that it is softened is what will help it melt into the eggs better. This is the other ingredient that makes these eggs super decadent.
- TRUFFLE SALT: I bought mine from the San Fransisco Salt Co. on Amazon but some well stocked grocery stores will also carry it.
- BLACK PEPPER: I like to freshly grind it over the eggs.
- PARSLEY: Adds a bit of freshness but also adds a pop of color. It is optional.
How to Make Truffle Scrambled Eggs:
Making truffle scrambled eggs isn’t that much more difficult than making regular scrambled eggs. Follow along with these step by step photos and instructions.
Whisk eggs and milk. 
Cook 2 min add cream cheese. 
Continue cooking until light and fluffy. 
Sprinkle with truffle salt, pepper and parsley.
- STEP #1: Melt butter in a skillet over medium heat.
- STEP #2: Whisk together eggs and milk. Add to melted butter and cook for two minutes. Add in the diced cream cheese.
- STEP #3: Cook for 5- 7 minutes stirring occasionally until the eggs are fluffy.
- STEP #4: Sprinkle with truffle salt and pepper. Stir gently. Serve.
Storage and leftovers:
These are really best eaten right after they are made. I wouldn’t reheat them.
Looking for more breakfast recipes? Try these!
If you need breakfast on the go, you’ve got to try these Egg Bites with Bacon and Chives.
For something on the sweeter side, try Eggnog French Toast Casserole.
Corned beef hash is a great way to use up leftover corned beef.
Note: this post was originally written in 2009 and had a giveaway at that time. It was updated with new photos, tips and step by step photos in 2022.
Servings
Ingredients
- 1 tablespoon butter
- 5 large eggs
- 1/3 cup milk
- 1 ounce cream cheese (softened cut into small cubes)
- 1/2 teaspoon truffle salt
- 1/4 teaspoon fresh cracked black pepper
- fresh parsley (chopped)
Instructions
- Melt butter in a skillet over medium heat.
- In a bowl whisk together eggs and milk. Once butter is melted, pour eggs into the pan. Cook for 2 minutes. Add in diced cream cheese.
- Cook eggs for 5-7 minutes, stirring occasionally until eggs are fluffy and cooked through.
- Remove eggs from heat and sprinkle with truffle salt and pepper. Stir to combine.
- Sprinkle with parsley. Serve hot.
You could get it at the specialty market. I ordered the salt I used on Amazon. I’ve also seen the Spice Island Brand in my grocery store. Hope this helps!
Where would I get the truffle salt, specialty market? Thx
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Love this recipe…linking back to it in today’s post :)
I replaced truffle salt with sea salt and did chives instead of parsley. The result was utterly heavenly (not a big truffle fan).
Also – there are websites that will pick a random number for you :) That seems a bit easier than printing and cutting.
Omg this looks so good but is it good…
[…] (Photo Source) […]
hey now scramble eggs are food too and they are delicious to look at as well. I’ve been hearing so much about truffle salt, I need to get my hands on that!
That looks so tasty. I have truffle salt I purchased in Toronto and love it. I tend to eat it mainly on eggs and popcorn. I need to start trying it in new things.
I’m so excited! Thanks!