Whisk the eggs: Start by whisking your eggs in a bowl until the yolks and whites arecompletely combined. Add a pinch of salt andpepper to taste.

Melt the butter: In a non-stick pan, melt the butter over low heat. The lower the heat, the better. You’re aiming for a gentle, slow cook.

Add the eggs: Pour the whisked eggs into the pan and begin stirring immediately. Use a spatula to gently move the eggs around, making sure to scrape the bottom of the pan as they cook.

Keep stirring: The key to perfect soft-scrambled eggs is to keep the eggs moving. Stir continuously to ensure they cook evenly and don’t over-set.

Remove from heat: Just before the eggs are fully set, remove the pan from the heat. They should still look a little wet.

Add the truffle oil: Stir in a few drops of truffle oil just as the eggs are finishing. Becareful not to overdo it—a little goes a long way.

Garnish and serve: Plate the eggs and garnish with fresh herbs. Serve immediately and enjoy.