For 4 people: 50 g cut. truffle in very thin slices (or use 50 gr. Black Truffles Paste and Black Summer Truffle Carpaccio) and arrange in a dish, heat a pan with a little “Extra Virgin Olive Oil” directly and break four eggs cook for 1 minute so the album will become almost completely white at this point even break the yolks, add the truffle salt and cook stirring all for a few seconds, so that the mixture does not “pull” too.
Serve hot garnished with slivers of truffle and adding a few drops of Black Truffle extra virgin olive oil to enhance the aroma of truffles.