Hocus-Pocus, and a Beaker of Truffles. They were flooded with emails from disappointed readers, and they responded in this blog entry: Diner's Journal: Luxury on the Cheap. Frank Bruni reminds readers that truffle essence is very difficult to capture in an oil, so even "fake" truffle flavor in an oil has its uses. It's great on popcorn, he writes, and on scrambled eggs. Just don't use it to excess. That would form the core of our recommendation too: truffle oil is too assertive to be used in great quantities. Use very sparingly in salad dressings, tasting carefully along the way. It adds a rich, elusive note to these dressings. For a special dinner, try Seared Scallop Salad With Haricots Verts And Truffle Oil. It's also wonderful on potatoes: try Elise's simple yet scrumptious Roasted New Potatoes with Caramelized Onions and Truffle Oil. The most classic way, perhaps, to use truffle oil is on eggs. Truffled eggs on toast is a simple, decadent way to start the day. Simple drizzle a little oil - again, in moderation - into your scrambled eggs or over your omelette. Do you use truffle oil? What's your favorite way to use this fancy little condiment?