How to make Black Truffle Omelette
People ask me what is one of your favorite things to cook? Or what is the best thing you make? That can be a very tough question given the amount of years I’ve been cooking and all the things I’ve made over the years but a lot of times my answer is eggs. My scrambled eggs are what a lot of people I’ve cooked for remember. Now that might sound like joke, and on one hand it is kind of funny. But the truth is that my eggs are pretty good. Now the key to eggs like almost everything else is not to overcook them. My wife would disagree with me just like a lot of people out there. There are people who like their yolks runny, and there are people who don’t. The same goes for scrambled (or omelettes) eggs you can’t overcook them. You have to put them on the plate when they are (a touch wet). When you put them onto the plate they will continue to cook and you want your eggs light, fluffy, and melt in your mouth.
The other key to great scrambled (omelettes) eggs is cheese. Cheese not only adds flavor but creaminess to the eggs. Some chef’s add a little creme fraiche, or cream to their eggs. I do not, I simple add cheese. There a few different cheeses that I would recommend. If you want a little spicy I would go with pepper jack. If you want something salty I would go with the dubliner from kerrygold. And if you want some delicious and rich I would go with the french p’tit basque. There are loads of other cheeses you can use but those three would be at the top of my list. Here is the recipe I hope you enjoy it!
Recipe Ingredients
3 eggs whisked well
4 slices of p’tit basque
1 tbsp of australian black truffle
5 slices of australian black truffle
1 tbsp of butter
Recipe Instructions
How to make an Omelette,
In a medium high pan add butter and distribute well all over the pan. In a bowl whisk eggs and a tbsp of truffle into the eggs. Add your eggs to the pan with a pinch of salt. When the eggs start to fluff up around the edges of the pan (almost immediately), using a rubber spatula get underneath the edges of the egg and lift the edge up. Tilting the pan back having the excess (uncooked egg) go underneath the edge of the cooked egg. Continue doing the same all around the pan of the technique of lifting the edge of the egg and having the uncooked egg go underneath until you have most of the omelette cooked. You have two options here, One is you simply place the cheese down the bottom half of the omelette and flip the top half over the bottom or you can either flip over the egg and add the cheese down the bottom half of the omelette flip the top half of the omelette and pour onto the plate. The heat of the egg will melt the cheese. Shave sliced truffles on top. Serve and enjoy!
