Tegamino di Uova e Tartufo Nero Norcino
Umbria — Norcia, black truffle season (November–March)
One of the world's great egg preparations: a small terracotta tegamino (individual baking dish) with butter, a whole egg broken over black truffle shavings, then baked at 180°C until the white just sets and the yolk remains liquid. The black truffle (Tuber melanosporum from Norcia) is shaved over the butter-greased tegamino before the egg is added — it perfumes the butter as the butter melts, and the egg cooks over the truffled butter. No other ingredients. The yolk must be liquid — a set yolk is a failed tegamino. Served in the cooking vessel at the table.