Yield: 2 servings.
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 cons