Truffle Omelet Recipes

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).

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

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