INGREDIENTS
- 3 eggs ( organic, free-range preferred)
- 2 tbsp pouring cream
- 20 gm unsalted butter
- 10 mg truffle salt
- 20 gm fresh Italian Summer truffle, thinly sliced
- Sprinkle of truffle seasoning
- Optional sturgeon caviar or parmesan cheese to top
METHOD
Step 1) Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
Step 2) Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into the center of the pan and allowing the uncooked mixture to run to the edge of the pan, or until base and edges are just set
Step 1) Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
Step 2) Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into the center of the pan and allowing the uncooked mixture to run to the edge of the pan, or until base and edges are just set
Step 3) Add truffle slices in the last 30 seconds of cooking and remove the frying pan from heat. Stand for 1 minute, then fold omelet into thirds, transfer to a plate, and serve immediately.
Best Pairing for Truffle Omelette
Drink Suggestion: Vintage rosé Champagne.