Omelette Fourrée des Truffes
This is a classic recipe, extremely simple and perfect for supper on the day you manage to buy – or find – 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, even a few hours of this treatment will make a difference to the flavour of the finished dish. Make sure your eggs are fresh and treat them lightly, don’t beat them into submission, just a gentle whisk with a fork will do.
4 Large Fresh Eggs
1 Tablespoon Double Cream
1 Small Fresh Truffle – about 25g
A Large Knob of Butter
Salt and Pepper to Taste
Make sure your truffle is thoroughly clean, slice it thinly and poach it in a little water with your seasonings, for just four or five minutes. Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
Heat your pan gently. Meanwhile whisk your eggs, add the poaching water and cream to them and whisk again.
Add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in. Move them around a little 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 Cahors.
•With thanks to Amanda Lawrence
Photo by Sgillies
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