French cuisine · Breakfast & Eggs

Truffle Omelette

Very soft omelette with freshly shaved black Périgord truffle that was left to infuse in the eggs beforehand.

Ingredients · for 2 servings

• 6 eggs
• 20 g black Périgord truffle
• 40 g butter
• 2 tbsp cream
• 1 tsp olive oil
• 1 tsp coarse sea salt
• Salt, white pepper

Instructions

1. Clean the truffle with a soft brush under running water, pat dry and finely chop half of it, setting the other half aside for later.
2. Place the whole eggs together with the chopped truffle in a sealed container and let stand chilled for at least 12 hrs, ideally overnight — the aroma passes through the shell into the eggs.
3. Crack the eggs, whisk with the cream, the chopped truffle, salt and white pepper, and let stand at room temperature for 10 min.
4. Let the butter and olive oil foam in a 24 cm nonstick pan over medium heat, without letting the butter brown.
5. Pour in the egg mixture and slowly push it with a spatula from the edge toward the center, until after 3–4 min it has just set on the bottom and is still creamy in the middle.
6. Roll the omelette up loosely, slide it onto warmed plates, shave the remaining truffle thinly over the top, sprinkle with coarse sea salt and serve immediately.