(Omelette aux Truffes)
Truffle Omelette or Omelette aux Truffes is a regional recipe
from perigord, made from one of the most expensive ingredients in
The Black Truffle , also known as the black diamond
is one of the rarest and most expensive ingredients in the world.
This exceptional fungus grows 3 to 12 inches under the ground near
the root of trees, and is from France's Perigord.
Usually located by pigs or dogs that have
been trained for years, it may be a while before we find one of
these on our for-edging walks!
From a good friend who helped us to move here in the first place.
Put 1 truffle in an airtight container with the eggs a few days
before you make your omelette.
The truffle infuses flavour into the raw eggs through their
shells, and adds to the flavour.
Serves:- 2 preparation time:- 1hr 10 mins cooking time:-5 mins
* 1 fresh or preserved truffle
* 50ml or 2fl oz of Cognac
* 50 ml or 2fl oz of double cream
* salt and
* 1 tablespoon of goose or duck fat.
* if using a fresh truffle carefully brush clean then wash
* slice finely then steep in Cognac for 1 hour
* add 50ml or 2fl oz of water and bring to the boil
* cool before using and reserve the cooking liquid
* if using a preserved truffle just marinate it for 1 hour in
Cognac, reserve the marinade
* separate 1 of the eggs and beat the white until stiff
* add the yolk to the rest of the eggs and beat
* add the cream, salt, pepper and 1 tablespoon of truffle cooking
liquid/marinade and beat together
* carefully fold in the egg white and truffle slices
* keep a few truffle slices back for decoration
* melt the goose/duck fat in a shallow frying pan
* when it begins to smoke add the eggs
* cook on a high heat, fold in half when done and serve
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