Scrambled Eggs With Spicy Andouille Sausages and White Truffle Oil

So one late night/ early morning I justified to myself that I would have a very early breakfast (around 1:00am) and had nothing in the fridgerator except for some andouille sausages, eggs, and milk so I decided to make a very simple scrambled egg. Oh might I add, I also have some white truffle oil sitting on the shelf 😉

What You need:

  • 4 Eggs
  • 2 Andouille Sausages
  • 2 TBS of Heavy Whipping Cream or Milk
  • 1 TBS of Butter
  • Olive Oil
  • White Truffle Oil for Drizzling
  • Salt and Pepper to Taste
Pouring the egg mixture into the golden brown and delicious andouille sausage slices!

Pouring the egg mixture into the golden brown and delicious andouille sausage slices!

  1. Begin by scrambling the eggs with the heavy whipping cream (or milk) until they are emulsified completely. Season the eggs with salt and pepper.
  2. Slice the andouille sausages into bit size slices (about a quarter inch thick).
  3. Heat up a wok or your favorite nonstick pan until it’s screaming hot and melt the butter in the pan. After the butter is melted drizzle in about a tablespoon of olive oil (no exact measurements used here… just eye it, you’re the chef!)
  4. Throw in the andouille sausage and saute them until they are beautifully golden brown and delicious.
  5. After the andouille sausages have been browned, pour in the egg mixture and let it set for a few seconds.
  6. For scrambling the eggs, vigorously scramble the inside of the egg mixture without touching the outside (I like the crust it forms) for about 30 seconds or until things start to solidify.
  7. After the eggs are just about done, you can just start to scramble the eggs as much as you want. I like to cook the eggs to the point when they are still a bit runny in the pan so that when the eggs are sitting in the serving plate the residual heat will cook them to the perfect doneness.
  8. Drizzle the eggs with some white truffle oil and enjoy!

The eggs were perfectly cooked and had a VERY spicy kick from the andouille sausage. The sausages lended a subtle smokey flavor from all the cajun spices that oozed out from the rendered fat when it was sauteed. The white truffle oil bring it over the top by adding that missing “oomph” and helps round out the dish with its delicate earthy flavor and aroma. Also I like lots of ketchup on my eggs 🙂

The white truffle oil will take these eggs over the edge with that earthy truffle aroma and taste!

The white truffle oil will take these eggs over the edge with that earthy truffle aroma and taste!

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~ by Clifton Su on June 30, 2009.

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