TRUFFLE OMELET
This delicious omelet recipe is courtesy of Garland Gourmet Mushrooms and Truffles Inc.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Serves 4 or 5
Number Of Ingredients 6
Steps:
- Melt 1 tablespoon butter in a small saucepan over low heat. Add truffle, sour cream, and liquor, stir to combine; set aside and keep warm.
- Heat remaining 3 tablespoons butter in large skillet over low heat. In a medium bowl, whisk together eggs.
- When the skillet is well heated, pour in eggs. Tip skillet to incorporate some runny parts with more cooked parts until there are some curds swimming in the eggs.
- Continue cooking, making sure eggs cover the entire surface of the skillet, using a spatula to push together any holes that may have formed.
- Pour truffle mixture over the center of the omelet. Run spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over the filling in one fluid motion. Folded omelet should look like a half moon.
- Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds.
- Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate. Cut into wedges and serve immediately with baguette or croissants.
TRUFFLE OMELETTE - OMELETTE AUX TRUFFES
This is a classic recipe, extremely simple and perfect for supper on the day you manage to acquire your first fresh truffle! Truffles have a pungent aroma that permeates the eggs beautifully, even through the shells. Therefore if you plan to make an omelette, store your truffle with your eggs, just a short time of this treatment will make a difference to the flavour of your finished omelette. Make sure your eggs are fresh and treat them lightly, just a gentle whisk with a fork will do. I have to admit to only ever "owning" one TINY fresh truffle - but this recipe will work just as well with French preserved truffles in oil - the bonus being the delectable truffle oil you get to use afterwards......in salads, dressings, omelettes, French cooking & cooking in general!
Provided by French Tart
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
- Whisk your eggs, add the poaching water and cream to them and whisk again.
- Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
- Allow the top to almost set - baveuse - fold and serve immediately.
- Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.
Nutrition Facts : Calories 223.7, Fat 18.5, SaturatedFat 8.5, Cholesterol 448.5, Sodium 183.7, Carbohydrate 1, Sugar 0.8, Protein 12.8
FRENCH SCRAMBLED EGGS WITH TRUFFLE OIL
These creamy, custardlike scrambled eggs from Elisabeth Daniel sommelier Peter Birmingham have a luxurious flavor. They are perfect for those 3AM breakfasts when you need something quick and are not quite ready to go to bed. Bring your friends and that special someone into your kitchen and whip these puppies up. The rich, ripe Chardonnay fruit and yeasty aroma of the 1996 Schramsberg Blanc de Blancs sparkling wine make it a real friend to truffles. The wine's creaminess and balance also perfectly match the sumptuous eggs.
Provided by NcMysteryShopper
Categories Breakfast
Time 15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, whisk the eggs and water;.
- Melt 2 tablespoons of the butter in a large stainless steel bowl set over a pot of simmering water; Add the eggs and cook over low heat, gently stirring with a heatproof rubber spatula and scraping the bottom of the bowl until the eggs just begin to set, about 5 minutes;.
- Add the remaining butter to the eggs, 1 piece at a time, and cook, stirring and scraping the bottom and sides of the bowl, until the eggs are thick and cooked through but still soft, about 5 minutes longer.
- Season with salt and pepper; transfer to plates.
- Drizzle with the truffle oil, sprinkle with the chives and serve at once with the brioche.
Nutrition Facts : Calories 249, Fat 21.5, SaturatedFat 10.4, Cholesterol 453.5, Sodium 141.6, Carbohydrate 0.8, Sugar 0.8, Protein 12.7
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