Slow-Poached Truffle Egg Yolk

• 8 organic eggs
• 1 Tasmanian black truffle, about 80 g (2¾

Place the eggs in a jar and add the truffle. Seal the jar and refrigerate for 48 hours.

Heat a circulating water bath (or a saucepan filled with water) to 62.5°C (145°F). Remove the eggs from the jar and reserve the truffle. Place the eggs in the water bath and cook for 60 minutes. Remove the eggs and leave to cool at room temperature.