So last weekend we truffled fondue, tortellini in brodo and for a finale our friends Jennifer and Hans' farm fresh eggs (you met them at white truffle class).
While not as visually stunning as slices of black truffle showing all the "marbling" or "veins" (or what do you call it in truffle speak?) we found that using a coarse micro plane really opened up the truffle flavor and it cooked just perfectly when added atop the sunny side up egg just before coming out of the skillet.
Pizza a Casa Pizza School
New York City