Cooking with truffles part 1 – the truffle omelette

Daniel was given a truffle on the condition we write up what we cooked with it. Seemed a good deal to me. The first thing we made was a truffle omelette.

Step one is to put some top-quality eggs (Burford Browns are delicious) in an airtight jar with the truffle for four days; this infuses the eggs with a truffle flavour. Two eggs per person will do just fine.

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You then make an omelette with the eggs. Do you need me to tell you how to make an omelette? It cannot hurt, I suppose.

The first thing is to separate the yolks from the whites of the eggs. You then beat the whites until they are stiff and bubbly. This is so you have a light, fluffy omelette; if you beat them together it will not have the correct texture.

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Then quickly whisk in the yolks and cook over a medium heat. If you want to be really decadent you can mix in a few truffle shavings at this point, but it is not strictly necessary as the eggs will have taken on enough of the flavour. That is all it takes. You will then have a lovely omelette infused with wonderful truffle flavours. Daniel chose to eat his with toast.

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