Truffle Omelet Recipes

TRUFFLE OMELETTE - OMELETTE AUX TRUFFES

Truffle Omelette - Omelette Aux Truffes image

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

Ingredients

4 large fresh eggs
1 tablespoon double cream
15 g fresh truffles (or truffles in oil, drained)
1/2 ounce butter
salt and pepper

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

BLACK TRUFFLE OMELETS

Black Truffle Omelets image

Provided by Joel Dennis

Categories Egg Breakfast Brunch Quick & Easy Lunch Chill Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

1 3/4 ounces (50 g) fresh or canned black truffles, preferably Pébeyre*
8 large eggs
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
Accompaniments: mesclun salad with truffle vinaigrette country bread
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

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).

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