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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. Truffle Omelette (Omelette aux Truffes) serves:- 2 preparation time:- 1hr 10 mins cooking time:-5 mins Ingredients * 1 fresh or preserved truffle Method * 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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