Ingredients Edit

Directions Edit

  1. Make sure the truffles are clean, then slice them thinly.
  2. Beat eggs and mix with truffle, seasoning and set aside.
  3. Slice porcini and sauté in olive oil.
  4. Add flour, and stir until flour is dissolved.
  5. Pour over the sherry and allow to reduce. Test seasoning and set aside.
  6. Put a glass bowl over a sauce pan with boiling water (double boiler or bain-marie).
  7. Add eggs and truffle stirring until eggs are just cooked.

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