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Perfect Truffle Scrambled Eggs

One of the best ways to eat fresh black truffle is also the simplest: black truffle infused eggs. Perfectly scrambled and served on hot toast with plenty of butter, we like to call it a truffle hunter’s breakfast.

Decadent but easy truffle pasta using fresh black truffles from Australian Truffle Traders
Farm fresh scrambled eggs with fresh black truffles from Australian Truffle Traders (Image: Sarah Hewer)

Perfect Scrambled Eggs with Fresh Black Truffle


  • Eggs

  • Cream

  • Butter

  • Bread

  • Fresh black truffle

  • Salt


  • You need to plan ahead for this one, starting a day or two before. When your fresh truffle arrives, loosely wrap it in a piece of dry paper towel and put it in an airtight container along with some whole eggs. Leave them in the fridge for a day or so and the eggs will absorb truffle aroma, forming the base for your perfect truffle scrambled eggs.

  • When you’re ready, crack the eggs into a small bowl and whisk together with a pinch of salt and a glug of cream. Melt a generous knob of butter in a hot pan. Pour in the egg mixture, letting them bubble up for 10 seconds or so. Start pulling gently away from the sides of the pan and into the middle with a spoon, being careful not to let the eggs stick or break up. Before they’re fully cooked, remove from the heat. They’ll keep cooking on the plate. Serve atop hot well buttered sourdough and shave fresh black truffle over for good measure.


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