Truffle Omelette (Omelette aux Truffes)
Stephane Pois
2
1 hours 10 minutes
70 minutes
347
French
Breakfast
Truffle Omelette or Omelette aux Truffes is a regional recipe from Perigord, made from one of the most expensive ingredients in the world.
Ingredients
4 Large Fresh Eggs
4 Tablespoon Double Cream
2 Small Fresh Truffle – about 25g
Salt and Pepper to Taste
1 T of Duck fat
2 TBS of Parmesan
2TBS Cognac
Directions
Make sure your truffle is thoroughly clean
Add 50ml or 2fl oz of water and bring to the boil.
Cool before using and reserve the cooking liquid.
If using a preserved truffle just marinate it for 1 hour in Cognac, reserve the marinade.
Separate 1 of the eggs and beat the white until stiff.
Add the yolk to the rest of the eggs and beat.
Add the cream, salt, pepper and 1 tablespoon of truffle cooking liquid/marinade and beat together.
Carefully fold in the egg white and truffle slices - keep a few truffle slices back for decoration.
Melt the duck fat in a shallow frying pan.
When it begins to smoke add the eggs.
Cook on a high heat, fold in half when done and serve.