Uova Strapazzate al Tartufo (Truffled Scrambled Eggs with Parmesan)
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Ingredients
- 10 large eggs
- 40 g butter
- 60 ml double cream
- 50 g parmesan, grated
- 1 tbsp truffle oil
- 1 tbsp fresh chives, snipped
Nutrition (per serving)
- Calories
- 465 kcal
- Protein
- 26.2 g
- Carbohydrate
- 2.1 g
- of which sugars
- 1.2 g
- Fat
- 39.1 g
- of which saturates
- 17.7 g
- Fibre
- 0 g
- Salt
- 1.30 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Beat the eggs with the double cream and a pinch of black pepper in a bowl.
- 2
Melt the butter in a non-stick pan over low heat and pour in the eggs.
- 3
Cook gently, stirring slowly and constantly with a spatula, for 4-5 minutes until softly set but still creamy.
- 4
Stir through the parmesan and remove from the heat while still slightly wet, as it will keep cooking.
- 5
Drizzle with the truffle oil, scatter over the chives and serve at once with toast.
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