Carefully break the eggs into an airtight jar, without cracking the yolks.
Add the truffles and keep a few slices for garnishing. Refrigerate for 24 hours.
Pour the eggs, grated truffles, cream and butter into a saucepan.
Heat over medium heat, stirring constantly with a whisk. Season.
Beware the preparation must remain droopy.
Arrange the 2 organic eggs on 4 plates; garnish with slices of truffle and sprinkle with chives.
* Ingredients available in our delikatessens