Recipe From One of my favorite food magazines - Saveur.com
8 eggs (in shell)
1 cleaned medium fresh black truffle
Salt and freshly ground black pepper
2 tbsp. extra-virgin olive oil
1. Put eggs (in shell) and black truffle into a large bowl, cover with plastic wrap, and refrigerate for at least 24 hours to let truffle perfume eggs.
3. Grate the remaining truffle on large holes of a box grater, then stir into eggs. Heat olive oil or butter in a large skillet over medium heat. Add eggs and cook, stirring often, until just set, 2–3 minutes. Garnish with reserved truffle slices. Serves 2 to 4 people.