Eggs to wash under running water with soap, dry.

Gently split the top, taking care not to damage the shell, to make her cups, to wash the inside, dry.

Eggs room temperature (very important!) smash into a saucepan with a thick bottom. Only ever make a water bath. Put the saucepan on the fire in a larger pan. Refill at the level of the eggs the hot water. Cook over medium heat stirring constantly with a wooden spatula. When the omelet thickens, pour in the olive oil, season with salt and pepper, add crushed garlic, aromatic herbs, RUB some dried mushrooms (I have shiitake in the original was the truffle).

Sort of portion cups and decorate with parsley. Serve with white crackers - very tasty!