What to Eat Post-Wisdom Teeth Removal: Scrambled Eggs with Truffle Oil

Scrambled eggs with truffle oil (Photo by Lesley Mann Lynch)

If you saw my earlier post about caring for my husband post-wisdom teeth removal with a peach and bourbon ice cream recipe, you won’t be surprised to see another. Anyone who has had experience with this type of recovery knows that one batch of ice cream, no matter how delicious, is not enough to see a patient through recovery. My patient asked for ice cream for every meal for the first 48 hours, but he and (I imagine even the traditional 18-year-old patient) will eventually tire of ice cream for breakfast, lunch, and dinner.

For at least the first three days, soft foods are a must. So, what to do? My husband’s usual chicken and beef diet wasn’t going to fly, so I went with eggs. I hesitate to call this a recipe, but here are my guidelines for the best scrambled eggs ever, laced with truffle oil. The patient won’t think he or she is complying with dietary restrictions.

Scrambled Eggs with Truffle Oil

3 eggs
A drop or two of truffle oil, to taste
salt and pepper, to taste

  1. Whisk the eggs, pinch of salt, and pinch of pepper together.
  2. Pour mixture into a nonstick or cast iron pan over medium-low heat. Stir constantly with a rubber spatula until eggs start to coagulate.
  3. Once eggs have reached the desired doneness (resembling cottage cheese), take off the heat and stir in truffle oil to taste.
  4. Eat immediately.

Lesley Mann Lynch is a D Magazine summer intern. She went to the University of Cambridge on a full ride and got her masters in Bioscience Enterprise. She’s now at El Centro getting her certificate in basic culinary skills.


  • LJT

    I think one thing she’ll learn in basic culinary skills is that, when making scrambled eggs, you don’t “stir constantly”. Otherwise you get that mess in the picture, which looks more like canned cream corn to me.

  • Kevin

    As someone who went through the El centro culinary program and as a fine fining restaurant cook I would say the texture on that soft scramble looks great. Please please please ban the white truffle oil though.

  • Actually, I prefer my eggs as Lesley does: stirred constantly for a gooey scramble. But I’d double the truffle oil.

  • Brent D.

    There is nothing wrong with the way those eggs look.

  • twinwillow

    I’d eat those eggs in a NY minute!

  • …andthenisaid

    i don’t believe LJT knows what the hell they’re talking about when it comes to scrambled eggs. i agree with kevin, though. leave the truffle oil out. throw it away.