It's more a marketing question really. I have free range chicken eggs, I can get truffles easy enough. What suggestions for combining the two ingredients would grab your attention as a pro chef, and maybe prompt you to give me a call for supplies so you could offer those dishes to your clientele. 

 That’s a tough question because most top level chefs will make their own products with those ingredients from scratch. 

Just keep it simple and infuse the truffle into your eggs and sell them as value added or make an aioli with your eggs and add truffle to that.