Scrambled Eggs with Truffle

• 12 large eggs
• 3/4 teaspoon salt
• 6 tablespoons extra-virgin olive oil
• 1-ounce or larger white truffle, brushed clean
• A sturdy 12-inch nonstick skillet with a cover
• A heat-proof rubber spatula
• A truffle shaver or sharp vegetable peeler

1. Beat the eggs and the salt very well in a large bowl.
2. Pour the olive oil into the skillet, swirl it to coat the bottom and sides, and set on a stove burner, heat off.
3. Pour and scrape all the eggs into the skillet.
4. Turn the heat on high.
5. Wait a few seconds, just until the heat starts to permeate the pan and reach the eggs.
6. Gently slide the spatula from the side of the pan into the center, dragging the first coagulated eggs with it.
7. Repeat the motion, drawing in eggs from another spot.
8. Steadily move around the pan, constantly pulling in cooked eggs with the spatula blade, as uncooked eggs flow into the cleared space.
9. As you drag them, the eggs will form long rippling sheets.
10. Dont break them up, but keep gathering them gently, into a soft mass of ruffles.
11. Lower the heat if the eggs sizzledont let them brown.
12. As soon as the sides stay clear and no loose egg is flowing, turn off the heat.
13. If theres a lot of wet, uncooked egg caught in the rufflesmore than you liketumble the mass over gently to cook them, but dont break it up.
14. Or leave the eggs wet and soft, as I like them.
15. Quickly divide the eggs in equal portions on warm plates, and immediately shave paper-thin flakes of truffle, a dozen or so, on top of each one.
16. Serve right away, as the heat releases the aroma of truffle.

eggs, salt, extravirgin olive oil, larger white truffle, a heatproof, truffle shaver

Taken from www.epicurious.com/recipes/food/views/scrambled-eggs-with-truffle-384291 (may not work)