Truffle Omelet Recipes

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.

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).

Steps:

• Melt 1 tablespoon butter in a small saucepan over low heat. Add truffle, sour cream, and liquor, stir to combine; set aside and keep warm.
• Heat remaining 3 tablespoons butter in large skillet over low heat. In a medium bowl, whisk together eggs.
• When the skillet is well heated, pour in eggs. Tip skillet to incorporate some runny parts with more cooked parts until there are some curds swimming in the eggs.
• Continue cooking, making sure eggs cover the entire surface of the skillet, using a spatula to push together any holes that may have formed.
• Pour truffle mixture over the center of the omelet. Run spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over the filling in one fluid motion. Folded omelet should look like a half moon.
• Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds.
• Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate. Cut into wedges and serve immediately with baguette or croissants.