Storing Fresh Truffles

Fresh truffles should be used as quickly as possible but can be kept for a day or two in a tightly sealed jar. Many chefs recommend keeping the truffles embedded in a jar of raw rice. This does no harm to the truffle but not much good either. Because the aroma of truffles clings to foods containing fats, such as eggs, butter, and cream, it makes more sense to store truffles in a jar with butter or with whole eggs in their shells. Butter that has been stored with truffles can then be used to finish sauces. It will keep for a year, tightly sealed, in the freezer. The aroma of truffles penetrates eggshells and perfumes the egg inside. The eggs can then be used for omelets, or the yolks used for egg yolk–based emulsified sauces.