Truffle-infused eggs

Fiona Kotvojs 

Store fresh, clean eggs in the same jar as the truffles for two or three days. The aroma will infuse through the shell and produce truffle-flavoured eggs. Use the eggs as soon as you take them away from the truffle as the aroma is lost as it disperses out just as it infused in. 

Make into omelettes, scrambled eggs, poached eggs, frittata (grate a little more truffle over when serving for an extra truffle hit) or use in a dessert (like baked cheesecake). Boiled and fried eggs don’t taste as good.  

Use the truffle in another recipe.