Not ready to eat it yet. While I'm waiting, a brouillade de truffes: scrambled eggs with truffles. Egg is a great carrier of truffle taste, as it is for lots of other mushrooms. 3 eggs from the truffle jar scrambled in a bain marie: a pot or metal bowl in a larger pot of water. Keep the water below the boiling point, the low heat preserves the taste and smell of the truffled eggs.
Stir continuously, so the egg doesn't stick to the bottom of the bowl and dry out. When the eggs are almost set, add 1 tablespoon of heavy cream, a pinch of salt and some freshly ground pepper, a turn or two of the mill. If I were ready to cut it up, the small black bits in the picture would have been pieces of truffle. Here it's a pinch of truffle paste. Stir until the eggs are set, but still soft and creamy. Serve immediately, while the eggs are hot.