Best Truffle Omelet Recipes

BLACK TRUFFLE OMELETS

Steps:

• Cut truffles into slices slightly less than 1/8 inch thick with slicer.
• Whisk eggs in a bowl until foamy, then add truffles and gently stir until combined. Cover tightly with plastic wrap and chill 1 hour to allow eggs to absorb truffle flavor. Add salt and pepper.
• Put oven rack in middle position and preheat oven to 200°F.
• Heat 1/2 tablespoon butter in an 8-inch nonstick skillet over moderately low heat until foam subsides.
• Stir egg mixture gently, then pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally with a heatproof plastic spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Fold omelet in half using spatula, then transfer to an ovenproof plate. Cover omelet loosely with foil, then transfer plate to oven to keep warm.
• Make 3 more omelets in same manner, transferring to plate in oven as cooked.
• *Available at AQUIPROfoods (571-278-4766; fresh truffles available December to March).

TRUFFLE OMELETTE - OMELETTE AUX TRUFFES

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.