• 5 large eggs
  • 1 pinch (about 1/2 tsp.) 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


  1. Whisk the eggs until frothy; add the pinch of truffle salt.
  2. Melt the butter in a non-stick skillet over very low heat.
  3. 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.
  4. Add the truffle oil, crème fraîche and chives and continue folding gently until everything is incorporated.