First of all, let's talk about these eggs. I did not dye them, they come from the farm that way.  I know.  Okay, onto the recipe.  I love having eggs for dinner. They are so quick to make, and they are so satisfying after a long, busy day. When I finished classes on Monday I celebrated by making this dish, paired with a rather large glass of wine. I discovered this recipe for truffled scrambled eggs a few years ago when I ventured over to Brooklyn for a late night dinner at Marlow and Sons while I was in NYC for a trade show.  I've replicated it at home using thinly sliced shitake mushrooms and truffle oil.  The trick to making perfectly satiny scrambled eggs starts with farm fresh eggs like these, with big bright yellow yolks.