Yield: 2 servings. 8 eggs 1 white truffle 1 tsp. creme fraiche 1 tsp. butter to taste, salt and pepper Place the eggs, butter and truffle in an air-tight container in the refrigerator for two days. Crack four eggs into a bowl, add the yolks of the four remaining eggs and whisk vigorously. In a small sauce pot, whisk the eggs and butter gently over low heat. Once small curds begin to develop, use a wooden spoon to cook the eggs to the consistency of soft polenta. Add the creme fraiche and ...

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