Truffled Soft Scrambled Eggs
- Whisk eggs until frothy; add the pinch of salt. Melt the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the low heat, gently and repeatedly folding the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes.
- Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.