Jeremiah Tower'S French-Style Scrambled Eggs With Truffles

• 1 1/2 ounces fresh white or black truffle
• 8 large eggs
• 2 tablespoons unsalted butter, room temperature
• 4 tablespoons unsalted butter, chilled
• 2 tablespoons heavy cream
• Salt and freshly ground pepper (white, if available)

1. Coat the bottom and side of the top pan of a double boiler with the room temperature butter. Heat water in the bottom pan so it's simmering.
2. Beat the eggs just until well-mixed and add a small pinch each of salt and pepper (you will correct the salt and pepper quantity after tasting the cooked eggs). Fit the top pan into the bottom and stir the eggs with a wooden spoon for about 8 minutes, making sure to scrape all the surfaces of the pan, especially the corners. Never stop stirring or let the eggs stick to the pan. If the eggs start to thicken too quickly, remove the top pan from the water for a minute or so.
3. When they are nearly done, stir in the cream and cook for 30 seconds more. Turn off the heat and stir in the chilled butter; this will stop the cooking as well as enrich the texture and taste of the eggs.
4. Spoon the eggs onto 4 heated plates and serve immediately with non-sour country bread or grilled brioche.

fresh white, eggs, unsalted butter, unsalted butter, heavy cream, salt

Taken from food52.com/recipes/71072-jeremiah-tower-s-french-style-scrambled-eggs-with-truffles (may not work)