Truffles have been appreciated as a culinary treasure since the ancient Romans were dominating Europe. Due to their extreme value, relative scarcity and unique flavor, truffles should be used with ingredients that do not overpower them. As it happens, truffles from www.truffes.com are excellent in omelettes because the subtle flavor of the eggs allows the truffle happily take its place as the center of attention. A truffle omelette is a perfectly decadent way to start the day, and equally at home as an evening meal when paired with a simple salad, a loaf of crusty French bread, and a glass of good wine.
White winter truffles and summer white truffles quickly lose their essence when cooked and should be reserved for use as an extravagant garnish. Instead, when considering truffles for omelettes, choose from black winter truffles or summer black truffles. While black winter truffles are a fine choice, it is important to note that summer black truffles are the least expensive, in addition to being perfectly suited for truffle omelettes. To learn more about the different types of truffles, visit www.truffes.com.
An additional tip that can take your truffle omelette over the top: put your black truffle (link to: www.truffes.com) in an airtight container with your eggs a few days, or at least a few hours, before preparing your meal. This simple step allows the pungent odor of the truffle to permeate the shell of the egg, adding a depth of flavor that will not go unnoticed.
Preparation Time: Approximately 1 hour, 10 minutes
4 fresh eggs
1 fresh black truffle (link to http://www.truffes.com/products_all.html)
2 tablespoons heavy cream
1 tablespoon butter
3 ounces Brie cheese, cut into slices
Salt and pepper to taste
*Clean truffle thoroughly; shave it into thin slices with a mandolin or slice it thinly with a sharp knife.
*Combine heavy cream and the shaved truffle, reserving a few pieces of the truffle for garnish. Allow truffle to infuse its aroma into the heavy cream for approximately one hour. Remove truffle slices from the heavy cream and set aside.
*Heat a skillet or an omelette pan gently over medium heat; add butter and allow it to melt without browning.
*Meanwhile, combine eggs, heavy cream, salt, and pepper in a bowl. Beat ingredients with a wisk until completely combined.
*When the pan is hot, add the egg mixture to the pan, tilting it slowly to allow the mixture to cook slowly and evenly. Shaking the pan gently back and forth over the heat will help prevent the omelette from cooking unevenly.
*When the eggs are almost set, add the sliced Brie cheese and the reserved truffles onto the top of the eggs and continue cooking until the eggs are cooked and the Brie is melted.
*Remove from heat. Slide a spatula under the truffle omelette and gently flip one half of the omelette over to meet the other side, creating a half moon shape. Slide completed truffle omelette onto a plate and garnish with the reserved truffle slices. Serve immediately.
If you are looking for more truffle recipes, or would like to purchase black truffles like those used in this recipe, visit www.truffes.com.
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