I have recently been gifted some truffle salt flakes "5% Australian Grown Perigord (Tuber melanosporum) Truffle".
I'm not used to using truffle in my cooking, so I'm not sure what to expect.
I'm finding that when I open the container, I can certainly smell something different to just salt (I imagine this is from the truffle). However, I have tried seasoning some scrambled eggs with it (made with just eggs and unsalted butter), and I cannot taste any difference to just using plain table salt.
Are there better uses for this salt where the flavour would be tasteable? Could it be that the amount of salt necessary to make the dish salty, is not enough for there to be more than a trace amount of truffle?