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 perpochi 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.