Wash the peeled white truffles, also known as desert truffles, in a couple of changes of water to remove any dirt left on them. Then, slice the truffles.

Heat a deep fat fryer. Fry the truffle slices for 3-5 minutes in batches if needed until golden brown and the edges are slightly crispy.

Lay a couple of layers of napkins on a plate and toss the fried truffles onto the plate. Season with salt if you want, though it's optional. Set to one side.

In a bowl or large jug, whisk the eggs, then stir in the salt, vinegar, and parsley. I used about 1 tbsp of vinegar, but you can add up to 3 tbsp of vinegar if you prefer the taste.

Heat the olive oil in a medium to large frying pan over medium-low heat.

Gently pour the eggs into the pan and fry the eggs without stirring for 1 to 2 minutes, then add the fried truffles on top. Cook for 7-10 minutes on medium-low.

Serve with a salad and sliced bread and butter.