- 6 free range eggs
- 20 grams truffle
Place a piece of paper hand towel at the bottom of a glass airtight jar. Add the eggs and the truffle on top, finishing with a piece of paper towel.
Replace the paper towel every day and wipe out any moisture from the jar. The eggs should be infused for a minimum of 3 days.
The truffle can then be reused in truffle cream or butter.