Truffle omelette

Posted by admin on   Food


As seen in Gourmet Traveller by Andy Harris


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


  1. Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
  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 centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set.
  3. Add 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.