Step 1: Prepare the Eggs

Crack the eggs into a bowl and whisk them lightly with a fork or whisk. If using, add the heavy cream at this stage to ensure an extra-rich texture.

Step 2: Heat the Butter

In a nonstick skillet, melt the butter over low heat. The key to perfect scrambled eggs is low and slow cooking, ensuring a soft, creamy consistency rather than dry or overcooked eggs.

Step 3: Cook the Eggs Slowly

Pour the whisked eggs into the pan and let them sit for about 20-30 seconds without stirring. Then, use a rubber spatula to gently push the eggs from the edges toward the center, forming soft curds. Continue this process, stirring slowly every few seconds.

Step 4: Add the Truffle Flavor

Once the eggs are about 75% cooked but still slightly runny, remove the pan from the heat. Stir in the truffle oil and truffle salt (if using), mixing gently to distribute the truffle flavor evenly.

Step 5: Final Touches

Allow the residual heat to finish cooking the eggs until they reach your desired texture. Sprinkle with black pepper, fresh herbs, and a touch of Parmesan or Gruyère cheese if desired.

Step 6: Serve and Enjoy

Transfer the scrambled eggs to a warm plate and top with freshly shaved truffle (if using). Serve immediately with toasted sourdough, croissants, or smoked salmon for a truly luxurious breakfast experience.