Truffled, Slow-Scrambled Eggs

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My cousin, Catherine, stopped by for a visit recently and made us something absolutely sinful: as her brother calls them, "frenchified eggs." The thing about Catherine, other than that she never learned to draw inside the lines, is that she lives our loud. If she had a leopard-print scarf and big sunglasses, she'd get a Cary Grant boyfriend with a convertible just so she could drive around a la Audrey Hepburn. Anyhoo, part of living out loud for the cousin is an absolute intolerance for low-fat cooking. Let's just say her eggs were tasty. I, on the other hand, have a doctor- and spousal-mandated LOVE for low-fat cooking. So, when we found ourselves wandering through our crack dealer, and noticed they had fresh truffles on sale, we immediately bought some and went about trying to decide how we should cook them. After a few quasi-failed attempts (I curdled a truffle and clam cream sauce), I settled on stealing my cousin's eggs...with some modification.

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