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Truffle Omelette - Omelette Aux Truffes

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“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 salads, dressings, omelettes, French cooking & cooking in general!”

Ingredients Nutrition

  • 4 large fresh eggs
  • 1 tablespoon double cream
  • 15 g fresh truffles (or truffles in oil, drained)
  • 12 ounce butter
  • salt and pepper


  1. 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.
  2. Whisk your eggs, add the poaching water and cream to them and whisk again.
  3. 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.
  4. Allow the top to almost set – baveuse - fold and serve immediately.
  5. Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.

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