Crack the eggs into a bowl and beat them until the yolks and whites are well combined. Season with a pinch of salt and pepper.
In a non-stick skillet, melt the unsalted butter over medium heat. Add the truffle oil to infuse the butter with its aromatic flavor.
Pour the beaten eggs into the skillet. Gently stir the eggs with a spatula, allowing them to cook slowly and form soft curds.
If the eggs are cooking too quickly, lower the heat to ensure a creamy texture. The goal is to have velvety and slightly runny scrambled eggs.
Once the eggs are almost set but still slightly runny, remove the skillet from heat. The residual heat will finish cooking the eggs. Season with additional salt and pepper to taste.
Garnish the Truffle Scrambled Eggs with fresh chives or parsley for a burst of color and added freshness. Serve immediately for the best experience.
