- 2 or more eggs
- 1 truffle
- a little rice (to absorb moisture)
- your favourite egg dish
Place a small amount of rice at the bottom of an airtight tupperware or glass container. Place the eggs on top of the rice with your fresh truffle and refrigerate for 3 - 5 days (the longer the truffle infuses through the porous egg shell, the more intense the flavour).
After infusing your eggs, make your favourite egg dish (e.g. poached or scrambled eggs) and serve the eggs on toast or savoury muffin and finish off with shavings of truffle over the lot.
- 125g salted butter, softened
- 3g truffle, shaved
Shave the truffle and chop it up a bit to make sure the pieces are small. Mix with the softened butter.
Wrap the truffle butter in a piece of plastic wrap and form into into a long log shape.
Refrigerate for at least three days.
Serve with a crusty loaf of bread, melt it over freshly popped corn, or stir it through risotto.
- 25g high quality sea salt flakes
- 1g truffle, shaved
Shave the truffle and chop it up a bit to make sure the pieces are small. Mix the salt and truffle together.
Place in a glass jar for a least two days to allow the truffle to infuse into the salt.
Use in place of plain sea salt flakes to pack an extra flavour enhancing punch to your meal.