Ingredients
80g white truffle (Tuber magnatum pico or black truffle (Tuber melanosporum)
8 eggs
80g of butter
200 ml fresh cream
Salt and pepper

Preparation
Place the truffles in the egg carton 24hrs before cooking so their aroma can infuse the eggs.
Gently beat the eggs.
Soften 40g of butter in a bain-marie and add the eggs
Slice the truffles in strips and add them as well
Add salt and pepper to taste.
Cook over a gentle flame while constantly stirring with a wooden spoon (be careful to not overcook the truffles!).
When cooked, remove from the stove and add the rest of the butter cut into small pieces and the fresh cream.
Season according to taste and replace the mixture in the bain marie for a couple of seconds to make sure everything is hot.