Ingredients
* 1 fresh or preserved truffle
* 2fl oz of Cognac
* 4 eggs
* 2fl oz of double cream
* salt and pepper
* 1 tablespoon of goose or duck fat.
Method
* if using a fresh truffle carefully brush clean then wash
* slice finely then steep in Cognac for 1 hour
* add 2fl oz of water and bring to the boil
* cool before using and reserve the cooking liquid
* if using a preserved truffle just marinate it for 1 hour in Cognac, reserve the marinade
* separate 1 of the eggs and beat the white until stiff
* add the yolk to the rest of the eggs and beat
* add the cream, salt, pepper and 1 tablespoon of truffle cooking liquid/marinade and beat together
* carefully fold in the egg white and truffle slices
* keep a few truffle slices back for decoration
* melt the goose/duck fat in a shallow frying pan
* when it begins to smoke add the eggs
* cook on a high heat, fold in half when done and serve
