5 large eggs
1 pinch (about 1/2 tsp.) Con' Olio Black Summer Truffle Sea Salt
1 tablespoons unsalted butter
1/2 teaspoon White or Black Truffle Oil
2 tablespoons crème fraiche
2 chives, thinly sliced
fresh ground white pepper to taste
Whisk the eggs until frothy; add the pinch of truffle salt. Melt the butter in a non-stick skillet over very low heat. When the butter is melted add the egg and cook over the lowest possible heat, gently and repeatedly folding the the egg with a heat-resistant rubber spatula until it set into a mass of moist curds, about 10 minutes. Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.
Serves 2