Pascal Wyse’s Fried White-truffle Eggs

First you need to hunt down an Italian white truffle, tuber magnatum. For this you will need a dog that has been trained to get very excited at the smell of one. Pigs get excited, but they are harder to wrestle away from the treasure when they find it. You also need to know where to look, which is still a bit of a mystery to be honest (Plutarch decided they occur where lightning meets thunder, if that helps). To save time, buy one in a shop, at mind-boggling expense.

Really you should eat it as soon as possible, but if you can bear the wait, place the truffle in an airtight container in the fridge, accompanied by a few eggs and some unsalted butter out of its wrapping. Leave overnight and they will absorb a little of the smell.

Before you cook, bring the eggs to come back to room temperature out of the fridge. Melt some of the butter until it starts to foam a little, then add the eggs. You can fry them, but to preserve every bit of the aphrodisiac perfume, cover the pan and use a low heat. Serve on a hot plate, add salt and grate (using a truffle slicer or a potato peeler) enough tuber magnatum over them to disguise the fact that they are eggs.

Stick your head right over the plate, take a very deep breath through your nose, then eat.