Truffle Omelette
(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 world.

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!

Top Tip

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
  • 4 eggs
  • 50 ml or 2fl oz of double cream
  • salt and pepper
  • 1 tablespoon of goose or duck fat.


  1. If using a fresh truffle carefully brush clean then wash.

  2. Slice finely then steep in Cognac for 1 hour.

  3. Add 50ml or 2fl oz of water and bring to the boil.

  4. Cool before using and reserve the cooking liquid.

  5. If using a preserved truffle just marinate it for 1 hour in Cognac, reserve the marinade.

  6. Separate 1 of the eggs and beat the white until stiff.

  7. Add the yolk to the rest of the eggs and beat.

  8. Add the cream, salt, pepper and 1 tablespoon of truffle cooking liquid/marinade and beat together.

  9. Carefully fold in the egg white and truffle slices - keep a few truffle slices back for decoration.

  10. Melt the goose/duck fat in a shallow frying pan.

  11. When it begins to smoke add the eggs.

  12. Cook on a high heat, fold in half when done and serve.

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