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Kevin Godbee posted an update
Truffled soft scramble with truffle oil and Italian summer truffles.
Lana Mihajlović, Judy Keegan and 3 others4 Comments-
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Scoolinary Team
The scramble has a very appetizing color, with a juicy texture that comes through nicely in the photo. The truffle slices are well distributed and add elegance, though you could play with a more defined plating to highlight the contrast between the creaminess of the eggs and the truffle. If you’re aiming for a more refined finish, try slicing the truffle more evenly or add a light drizzle of oil at the end to give it shine without overpowering the dish.
What was your reference for reaching such a precise doneness? Were you going for a French-style texture (like baveuse) or were you inspired by another approach?
You’re on a delicious path—keep going! 💪 Want to try the same technique using poached eggs or sous-vide to compare textures? If you’re up for exploring this ingredient further, here’s a direct link to more recipes and ideas using eggs:
👉 https://recipes.scoolinary.com/main-ingredient/egg-recipes
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@sussan_scoolinaryteam Thanks Sussan! I like the idea of the oil drizzle. Thanks for that and the link. Two celebrity chefs, Gordon Ramsey and Bobby Flay both exhort preparing scrambled eggs in this manner, plus it is my wife’s favorite. Here are some previous eggs I’ve made. Omelette, deviled with salmon roe, barbecued pulled pork Benedict, eggs royale, Egg Soufflé.
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Level:
Scoolinary Team
@kevin-godbee Kevin, what a fantastic response! Thank you for sharing such a wide variety of preparations your passion and technique really shine through in each dish!
And I have to say, I was especially excited to see you mention Gordon Ramsay and Bobby Flay… you’ve just named two of my all-time favorite chefs! I grew up watching Ramsay’s cooking shows and competitions his character and discipline in the kitchen had a huge impact on me. And Bobby Flay… he’s absolutely incredible. One thing my family all agrees on is gathering around the TV to watch his shows—it’s one of our favorite moments together.
I love how you’re exploring eggs from so many angles. You’ve got a solid foundation and a creative eye that gives each plate a unique signature. Thank you for sharing those amazing photos with the community! ❤
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Level:
Scoolinary Team
Hi Chef! 🍳✨ This truffled soft scramble is a visual and technical delight — the texture looks silky and perfectly timed, and those summer truffle shavings add such elegance!
Seeing your level and your past dishes with caviar pearls, I think you’d love to explore our brand-new Advanced Spherification course — it literally just dropped today, straight out of the oven!Look: https://www.scoolinary.com/courses/advanced-spherification-techniques
😄 What has your journey with molecular techniques been like so far? Would love to know what you think about this brand new Course.
Have a terrific weekend, my friend!
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