‘The secret to ‘Uova Strapazzate’ is that the yolks must be just barely cooked while the albumin of the egg is cooked’!
In a non stick saute pan, add the butter and melt thoroughly. Break the eggs into the pan paying attention to NOT break the yolks. Add a pinch of salt. As the egg white starts to cook, with the help of a wooden spoon gently stir the egg whites around the yolks-careful to not break them (the egg whites are cooking and the yolk is remaining whole and not broken). When the white is cooked, toss the pan quickly back and forth over the heat to break the yolks-when the yolks are broken and the eggs have become tinted orange- the eggs are ready. Quickly turn off the heat and immediately divide between 2 pre-warmed plates. Generously shave the White Truffles over the uova strapazzato and enjoy while the eggs are still very soft. Serve with crunchy bread and a mixed green salad.