A little truffle goes a long way. In that sense, it might be argued that truffles are very economical. Their flavor and aroma are so intense that they tend to permeate almost anything nearby. If you lock a truffle in a jar overnight, for instance, with some whole raw eggs, butter, or cheese, those things will assume some of its flavor—for free, as it were, leaving you the truffle itself for another use. Good French butter that has been "truffled" in this way is wonderful on bread, pasta, or roasted potatoes.