Wash your morel mushrooms thoroughly under cold, running water.
Take three cups of water in a medium sized mixing bowl and add salt to it. Soak the mushrooms in this solution for 8 to 12 hours to kill any bugs living in them.
Remove the morels from the salty solution and pat dry them with a paper towel.
Cut the morels in half lengthwise, with a sharp paring knife and season them with salt and black pepper.
Break eggs in a small bowl and beat then with a hand whisk until scrambled.
Put the crackers in a resealable plastic bag and crush them properly.
Transfer the crushed crackers to a dry mixing bowl.
Coat the mushrooms with cracker crumbs, dip them into beaten eggs, again cover with the crumbs and set aside.
Heat olive oil and butter in a stainless steel, non-stick pan for three minutes over low-medium heat.
Sauté the morels in hot oil and butter for five minutes or until golden brown, turning them occasionally.
Remove the morels from the oil and place them in a dish lined with paper towels, to drain the excess oil.
Season to taste and serve hot. You can also use these sautéed mushrooms in soup or making different pasta dishes.