Scrambled Eggs are quite mild in flavour but have a nice runny texture when cooked properly. They go well with Truffles as they don’t compete with the intense aroma of Truffles. They also go great with Morel Mushrooms which complement the eggs with a delicate yet distinct flavour. Put all three together and you have the perfect food to satisfy the most refined palate. Scrambled Eggs is one of the fastest and easiest appetizers to make once you have mastered the technique, and if you are planning a long formal dinner, this dish will afford you the time to focus on your other courses.
- Eggs (4 Large)
- Truffle and Mushroom Salsa (5t)
- Milk (200 ml)
- Dried Morel (15g)
- Coriander Seed Powder
- Soak the Morel Mushroom in the milk for at least one hour. You can also soak it overnight in the fridge. 15g of dried morels is about 1 cup in volume.
- Beat 4 large eggs in a bowl.
- Strain the morel-flavoured milk into the eggs. Lightly squeeze the morels caught in the strainer to release more liquid.
- Add a pinch of salt to egg-milk mixture and beat until you have a consistent colour.
- Pan fry the morels in 2T of butter for 1 minute. Turn off the heat.
- Pick out the morels and keep them aside. Sprinkle 0.5t of coriander seed powder into the butter left in the pan.
- Add the egg mixture to the pan and begin cooking with very low heat. Keep stirring to constantly remove any cooked films of egg from the bottom of the pan.
- When you see the egg doesn’t move to fill up any spaces made empty by your stirring, turn off the fire immediately. Add a light sprinkle of pepper and 2t of truffle salsa and continue to stir until the pan cools a bit more.
- Plate the scrambled eggs and arrange the Morel mushrooms on the egg. Top off with 1 addition t of truffle salsa for each serving.
- Truffle Salsa (the bottle might say Salsa Tartufata or Black Truffle Pate) is a very economical way to bring the taste of truffles back from the restaurant to the home kitchen. It is typically only 3%-5% black truffles mixed with mostly minced mushrooms in olive oil but that’s enough truffle flavor in most instances. I greatly prefer truffle salsa to truffle infused oil which only works if you want to drizzle oil on your food right at the end.
- You need to stir with an implement that has a flat edge, such as a squarish wooden spatula. Don’t use anything rounded.
- You cannot add pepper or coriander seed powder to the raw egg mixture directly as it will tend to clump together immediately. Salt is ok as it melts.
- The place where the amateur typically fails in this dish is over cooking their scrambled eggs. They have to be cooked until they have the consistency of semi-melted ice cream and no further. If the egg clumps together into clean pieces, its over done. If you have a problem keeping the heat down, you can intermittently turn the heat off to slow down the cooking process.