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Store truffle and eggs in an airtight container for 1-2 days until ready to use. This allows the truffle fragrance to permeate the eggs.Where to buy truffles
You can buy Australian truffles direct from the producers – (www.trufflEat.com)

INGREDIENTS

  • 3 eggs
  • 2 tbsp pouring cream
  • 20 gm unsalted butter
  • 20 gm fresh truffle, thinly sliced

METHOD

  • 1Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
  • 2Melt 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 centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set. 
  • 3Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately.

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