Place the truffle in the egg carton in the fridge 24h before cooking so the truffle aromas can infuse the eggs.
Prepare a bain-marie (*). Place the eggs and yolks in it, as well as the butter and the tablespoon of water
Gently whisk the eggs over low heat. Once they just start to set, use a microplane or cheese grater to grate about half of the truffle in the mixture. Continue whisking gently until the eggs reach the desired texture (we recommend keeping them very soft)
Divide between two plates, season with sea salt flakes and freshly ground black pepper
With a truffle slicer or a mandolin, slice the rest of the truffle thinly on top of the eggs on each plate
Enjoy with a fresh baguette or toasted sourdough!