Separate the yolk from the egg white, being careful not to break it.

Line a baking sheet with parchment paper and place the egg yolks well spaced.

Put them in the freezer for 5-10 minutes.

In the meantime, clean the porcini mushrooms with a damp cloth or a brush, cut them into slices and sauté them in a pan with extra virgin olive oil, salt and pepper.

In a high-sided pot, heat the seed oil, take the egg yolks from the freezer, bread them in flour, egg and breadcrumbs and fry them, they must be golden but the yolk must remain liquid inside, an oil temperature is recommended. higher and a short cooking time.

Dry them from excess oil on absorbent paper.

Compose the dish by creating a bed of porcini mushrooms in which to lay the yolk and cover it with flakes of black truffle.