A foodie friend mentioned truffle salt. This led to my obsessive quest one morning to the Ferry Building Marketplace, earlier than the shop would open. Home to the San Francisco Farmers Market, the building boasts many exquisite shops... a foodie's delight. Some vendors open early to feed coffee and sweets to the ferry commuters. While fungi is not on an average commuter’s morning list of foods to consume, I was on my way to a meeting downtown and the delightful little morsels of truffle were clearly on my mind. It was worth risking a parking ticket to pull over at a white zone and run in. I must have looked like a dog trying to chase its tail as I paced back and forth in front of the shop’s closed gates, staring at the shop owner, wincing and almost howling, hoping to get my treat. Eventually the stares worked and I scored my very first jar of Truffle & Salt. The legitimate exchange of credit card for the delicacy occurred through practically closed gates, making it feel somewhat like a forbidden deal. With truffle salt in hand, I could hardly wait to go home and pop open the jar for a whiff of the black specks among the white sea salt sand dunes. I whipped up some soft and moist scrambled eggs to top with sprinkles of truffle salt and I was in heaven. It was my passion and the journey to find this tasty delicacy along with its memory imprinted on my taste buds that inspired this blog to be born.
ingredients:
3 eggs
¼ cup non-fat cream
½ tablespoon unsalted butter
salt (used very sparingly to taste)
truffle salt (to taste)
method:
Whip eggs with cream. Add a tiny amount of salt and half of the butter. Leave the butter as a chunk in the mixture. Melt the remaining butter in a hot non-stick pan. Add the egg mixture and using a wooden flat spoon stir gently until almost done and eggs still look moist and fluffy. Plate scrambled eggs and sprinkle truffle salt on top to taste.
ingredients:
3 eggs
¼ cup non-fat cream
½ tablespoon unsalted butter
salt (used very sparingly to taste)
truffle salt (to taste)
method:
Whip eggs with cream. Add a tiny amount of salt and half of the butter. Leave the butter as a chunk in the mixture. Melt the remaining butter in a hot non-stick pan. Add the egg mixture and using a wooden flat spoon stir gently until almost done and eggs still look moist and fluffy. Plate scrambled eggs and sprinkle truffle salt on top to taste.
suggestions:
Serve with plain multi-grain toast and darjeeling tea. Wishing you a memorable morsel and bon appétit!
where to find:
Click on shop for information on where to find truffle salt. Happy Shopping!
where to find:
Click on shop for information on where to find truffle salt. Happy Shopping!
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Why do you need salt and truffle salt?
Did you buy this at the fungi shop?
Without a tiny amount of regular salt mixed in with the eggs, they are bland. The salt on top is for both the truffle flavor and impact.
See the "shop" link on top of the home page for where to buy the ingredients.