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Truffle omelette

Home > Life style > Recipes > Truffle omelette
Recipe proposed by : Alain C.
Recipe type : Starters


Preparation time : 10 minutes
Difficulty : Easy
Cooking time : 10 minutes
Cooking cost : Expensive

Ingredients

Ingredients: serves five 
 40-50 g of black truffles (Tuber melanosporum), 12 fresh eggs, sunflower oil, salt, and pepper.

Preparation

24 hours beforehand:

  • Clean the fresh truffles with a small brush, without water. Then put the truffles in a hermetically-sealed box with the 12 eggs. Let the eggs absorb the aromas for at least one night (the porous eggshells allow the truffle fragrance to penetrate).

D-Day:

  • An hour before serving, break the eggs into a large bowl. Grate a third of the truffles, add salt and pepper, and beat with a whisk.
  • Let the mixture settle at room temperature.
  • A few minutes before cooking, finely dice half of the remaining truffles and cut the other half into wafer thin slices with a mandoline.
  • Heat a soup spoon of sunflower oil in a non-stick fry pan.
  • Pour the mixture into the hot pan and move it from the outside towards the middle with a spatula.
  • Add the diced truffles just before turning the omelette over. It should be runny and not brown in order to preserve the delicate truffle aromas.
  • Turn the omelette out of the pan onto a serving dish. Add the thinly slice truffles on top along with fine sea salt.
  • Eat immediately.
Truffle omelette

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