Finish with truffle butter. A couple tablespoons of cold truffle butter added at the end brings richness and stops the cooking. Turn off the heat early. Ina removes the pan before the eggs are ...

It's the reason Martha Stewart is not a fan of truffle oil. But if you do like the taste, it can work with scrambled eggs, provided you don't use too much; a teaspoon per six eggs is ample.

Roll each portion into a ball, and shape into an oval to make "eggs." Place each egg on its side on parchment, and freeze for 20 minutes while you make the blueberry mixture. 3.

And by the way, I “cook” the eggs for just 10 minutes, which leaves the centers of the yolks translucent. If you’d prefer a more solid center, let the eggs stay in the hot water for 12 minutes.

Like many people, I’ve taken this time at home to experiment with new recipes and sharpen my cooking skills, though I’ve somehow only made a single loaf of banana bread since April. For months ...