Scrambled Eggs with Truffle Seaweed Salt
Scrambled eggs are a classic at the breakfast table – just as at home on a quiet Sunday morning as they are for Christmas breakfast, Norway’s Constitution Day, or a festive buffet. They’re easy to make, pair well with almost anything, and are often served with smoked salmon, cured meats, or vegetables.
With Truffle Seaweed Salt, you get a flavour combination that is loved all over the world: eggs and truffle complement each other beautifully. The eggs provide richness and softness, while the truffle seaweed salt adds a deep, earthy flavour with a subtle mineral note from the sea.
Tips: Gentle heat gives the best result – soft and silky eggs.
Add the salt at the end to preserve the flavour.
Serve with smoked salmon, cured meats, fresh bread, or roasted vegetables.
With Truffle Seaweed Salt, you get a flavour combination that is loved all over the world: eggs and truffle complement each other beautifully. The eggs provide richness and softness, while the truffle seaweed salt adds a deep, earthy flavour with a subtle mineral note from the sea.
Tips: Gentle heat gives the best result – soft and silky eggs.
Add the salt at the end to preserve the flavour.
Serve with smoked salmon, cured meats, fresh bread, or roasted vegetables.
Serves 4
20 mins, easy to make
Ingredients:
8 large eggs
2–3 tbsp milk or cream (optional, for extra creaminess)
1 tbsp butter
1½–2 tsp Truffle Seaweed Salt (to taste)
Freshly ground black pepper
Fresh chives or parsley, to garnish
Directions:
1)
Lightly whisk the eggs in a bowl with the milk or cream, if using.
2)
Melt the butter in a frying pan over low to medium heat.
3)
Pour in the egg mixture. Let it sit for a few seconds before gently stirring with a spatula. Slowly draw the eggs towards the centre of the pan to create soft folds.
4)
When the eggs are nearly done but still a little moist, sprinkle over the Truffle Seaweed Salt and a touch of pepper. Fold in gently.
5)
Remove the pan from the heat while the eggs are still creamy.
6)
Serve immediately, topped with fresh chives.
