Sometimes it is nice to change even the most traditional dishes, and that’s how these truffle cheese scrambled eggs were created. Although we adore our girls, there are times when it is nice just to be the two of us. We were reminded of this again when both girls had sleepovers at friend’s homes. We woke up late on a Sunday morning and didn’t have to rush anywhere. We were able to enjoy each other’s company like the, still in love, married couple that we are. I made these easy eggs with Sottocenere truffle cheese and Giuliano pronounced them delicious.
Recently, at one of our hands-on Italian cooking classes in our home in Sarasota Florida, we served some Sottocenere – Italian truffle cheese – during the break we take to taste interesting Italian cheeses and meats. Sottocenere literally means “under cinders”. I don’t know why, but Giuliano hates it when I call it “under soot”, he prefers “under ash”. It is a soft cow’s milk cheese from the Veneto region and has a mild creamy flavor. The rind is covered in grey ash that not only acts as a preservative but also adds subtle flavors. The magnificence of this cheese is in the black truffles that fleck it throughout. Served at room temperature, the aroma is elegant and intoxicating.
We were lucky enough to have some of the cheese leftover after the class so I decided to use it to enrich our romantic Sunday morning eggs. We like to use relatively few ingredients but the best possible. I used dried oregano from Sicily. The aroma was fabulous. I used Safest Choice pasteurized eggs. As many of you know, I’ve been diagnosed with stage III colorectal cancer. While having a Daliesque roller coaster experience of good days and bad, I have to be particularly careful of not getting sick so pasteurized eggs, which eliminate the fear of salmonella, are an easy choice for us. Giuliano is quite impressed with them and (full disclosure) is a spokesperson for Safest Choice.
Truffle Cheese and Scrambled Eggs
by Lael & Giuliano Hazan Easy to make and delicious to eat truffle cheese scrambled eggs
Enough for Two
Serving Size: Two Eggs each
- 4 Eggs
- 1/2 teaspoon dried Oregano
- 2 tablespoons Milk
- 3 ounces Sottocenere cheese
- 1 teaspoon Butter
- Crack whole eggs into a bowl. Add milk, oregano and a pinch of salt. Mix well with a whisk.
- Grate the cheese and set aside.
- Put the butter in a 10- inch non-stick skillet and place over medium heat. When the butter has melted and coated the bottom of the pan pour the egg mixture into the pan and cook until you see the bottom is firm, 1 to 2 minutes.
- Add the grated cheese and mix the eggs gently with a spatula. When the eggs are firm but still soft, transfer to individual plates and serve at once with toast if desired. Enjoy!