-
1
Beat the eggs and the salt very well in a large bowl.
-
2
Pour the olive oil into the skillet, swirl it to coat the bottom and sides, and set on a stove burner, heat off.
-
3
Pour and scrape all the eggs into the skillet.
-
4
Turn the heat on high.
-
5
Wait a few seconds, just until the heat starts to permeate the pan and reach the eggs.
-
6
Gently slide the spatula from the side of the pan into the center, dragging the first coagulated eggs with it.
-
7
Repeat the motion, drawing in eggs from another spot.
-
8
Steadily move around the pan, constantly pulling in cooked eggs with the spatula blade, as uncooked eggs flow into the cleared space.
-
9
As you drag them, the eggs will form long rippling sheets.
-
10
Dont break them up, but keep gathering them gently, into a soft mass of ruffles.
-
11
Lower the heat if the eggs sizzledont let them brown.
-
12
As soon as the sides stay clear and no loose egg is flowing, turn off the heat.
-
13
If theres a lot of wet, uncooked egg caught in the rufflesmore than you liketumble the mass over gently to cook them, but dont break it up.
-
14
Or leave the eggs wet and soft, as I like them.
-
15
Quickly divide the eggs in equal portions on warm plates, and immediately shave paper-thin flakes of truffle, a dozen or so, on top of each one.
-
16
Serve right away, as the heat releases the aroma of truffle.
