In the quickfire on Top Chef Masters last night, two of the chefs made their eggs with truffle oil (black truffle oil?) That struck me as interesting. A friend gave us some black truffle oil a month or two ago, and I have no clue what to do with it.
SO, if scrambling eggs, anyone have an idea how much truffle oil per egg?
Anyone have other good uses for truffle oil?
Thnx.
I like to think of it as the Italian equivalent of sesame oil. You can use a little of it as an extra flavor buzz with most things. Saute mushrooms in butter then drizzle in some truffle oil and have them on toast. Add some before serving to pastas with cream sauces. I make a truffle oil and verjuice salad dressing which needs no other flavoring. I also invented a recipe for garlic pesto using truffle oil which has proved pretty popular.
This recipe recommends 2 teaspoons truffle oil, to 20 ounces of mushrooms–but is actually a recipe for Roasted Chicken with Asiago Polenta and Truffled Mushrooms.
It was very tasty–especially the roasted chicken–but was one of those recipes which was quickly forgotten (my sister-in-law fixed it).
I’m not sure my sister-in-law ever got around to using the rest of the bottle-- I don’t think she liked the smell.
But my basic instinct would be that you would only want a couple of drops of truffle oil per egg.
Who knows, though, I’ve not cooked with truffle oil.
I forgot to answer the scrambled egg question. Like I said it is, like sesame oil, a condiment. Just drizzle on the cooked eggs to taste.
Treat it as a condiment, added at the last minute, at the table if possible. The smell (and taste) rapidly decrease in potency outside the bottle, especially when heated.
If you don’t get the super-expensive kind, it’s great drizzled over plain popcorn!
I picked up a bottle of truffle oil once. Man, that stuff was strong. A couple of drops on my scrambled eggs tasted so strong I couldn’t finish them.