* 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

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