Perfect microwave scrambled eggs with truffle oil

Really look at the the ingredients of your truffle oil, your bottle should contain oil and truffles. If it’s artificial, it’s been made by perfume makers and like real vanilla, it’s worth the extra cost.

In a microwave safe bowl, crack two eggs and beat with a pinch of kosher salt and the tiniest bit of white truffle oil. We’re talking less than an eighth of a teaspoon. All it takes is a drip. Scramble everything together and nuke in the microwave for 30 seconds, scramble it up, thirty more seconds, scramble that up, and then go by 5-10 second intervals until it’s 80% set. The eggs will be creamy like you spent twenty minutes coddling it over indirect heat as long as you scramble it up.

If your microwave takes less than 2 minutes to heat up a mug of water, maybe try 1 30 second blast and then cut it down to 10-15 seconds a go. Our microwave took a minute and ten seconds. I was really impressed. As long as I stopped and whip the eggs up, it was better than I could do in a pan without any oil or butter but for the divine truffle oil.

I reheated the oven roasted waxy potatoes that I chopped up and fried in a little bit of olive oil, salt and pepper in a cast iron pan for 10 minutes to get a bit of a crust on the potato before throwing them in the oven for two hours, stirring every 30 minutes. These can be done in 45 minutes if you’re in a rush, but it’s not going to get that crispy exterior and creamy center without the extra hour. Excellent food either costs time or money, and these potatoes only cost time.

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