Breakfast Middle Eastern
Desert truffle scrambled eggs
Desert truffle slices sautéed in butter with shallot and folded into creamy scrambled eggs: the simplest classic way to eat domalan, ready in 25 minutes.
- Prep
- 15 min
- Cook
- 10 min
- Serves
- 2
- Difficulty
- Easy
Desert truffles (Turkish: domalan, keme) don't have the punchy aroma of true truffles; as Wikipedia notes, they have little flavour of their own and soak up the fat and spices they're cooked with. That's why cooks across the Middle East pair them with butter, onion and eggs.
This recipe is adapted from a desert truffle and egg recipe shared on mycologist Tom Volk's University of Wisconsin pages. Only use desert truffles that have been identified with certainty: a tuber with a dark, unveined or powdery inside is not a desert truffle.
Ingredients
Tick them off as you go.
For the truffles
For the eggs
Method
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-
Scrub the sand out of the cracks with a soft brush under running water. Peel the truffles if the skin is tough, otherwise leave it; slice thinly.
~12 min -
Melt the butter in a frying pan, add black pepper and the shallot and cook for 2–3 minutes until translucent.
~3 min -
Add the truffle slices and sauté for 4 minutes, turning now and then.
~4 min -
Meanwhile beat the eggs with the cream and salt. Pour into the pan and fold gently over a low heat for about 2 minutes until just set and creamy.
~2 min -
Serve straight away, or tuck into warm pitta.
~1 min
Enjoy!
The mushroom in this recipe
Mushroom swaps
Button mushroom Agaricus bisporusIf you can't get desert truffles, use the same weight of sliced chestnut mushrooms; the flavour changes but the method is the same.
Tips
- Keep the peelings: following the tip on Tom Volk's page, store them in a small jar of rice, then cook that rice later.
- Don't overcook the truffles; 4 minutes is enough.
- Fold the eggs over a low heat; high heat dries them out and loses the creamy texture.
Storage
The eggs don't keep, so eat them straight away. Keep cleaned desert truffles in a paper bag in the fridge and cook within a few days; a plastic bag traps moisture and speeds spoilage.
Frequently asked questions
How long does Desert truffle scrambled eggs take?
It takes 25 min in total: 15 minutes of preparation and 10 minutes of cooking.
Which mushroom is used for Desert truffle scrambled eggs?
This recipe uses Desert truffle.
What other mushrooms work for Desert truffle scrambled eggs?
Button mushroom: If you can't get desert truffles, use the same weight of sliced chestnut mushrooms; the flavour changes but the method is the same.
How do you store Desert truffle scrambled eggs?
The eggs don't keep, so eat them straight away. Keep cleaned desert truffles in a paper bag in the fridge and cook within a few days; a plastic bag traps moisture and speeds spoilage.
What should you watch for when making Desert truffle scrambled eggs?
Keep the peelings: following the tip on Tom Volk's page, store them in a small jar of rice, then cook that rice later. Don't overcook the truffles; 4 minutes is enough.
How many does Desert truffle scrambled eggs serve?
The quantities serve 2; change the number of servings on the page and the ingredients adjust.
Adapted from: Tom Volk, University of Wisconsin — Pocket of Desert Truffles with Eggs
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