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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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If you use canned truffles and plan to serve these omelets with the mesclun salad with truffle vinaigrette , be sure to save any juice for the dressing. Ingredients:
1 3/4 ounces (50 g) fresh or canned black truffles, preferably pébeyre |
8 large eggs |
1/2 teaspoon fine sea salt |
1/4 teaspoon black pepper |
2 tablespoons unsalted butter |
accompaniments: mesclun salad with truffle vinaigrette country bread |
Directions:
1. Cut truffles into slices slightly less than 1/8 inch thick with slicer.
2. Whisk eggs in a bowl until foamy, then add truffles and gently stir until combined. Cover tightly with plastic wrap and chill 1 hour to allow eggs to absorb truffle flavor. Add salt and pepper.
3. Put oven rack in middle position and preheat oven to 200°F.
4. Heat 1/2 tablespoon butter in an 8-inch nonstick skillet over moderately low heat until foam subsides.
5. Stir egg mixture gently, then pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally with a heatproof plastic spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Fold omelet in half using spatula, then transfer to an ovenproof plate. Cover omelet loosely with foil, then transfer plate to oven to keep warm.
6. Make 3 more omelets in same manner, transferring to plate in oven as cooked.
7. *Available at AQUIPROfoods (571-278-4766; fresh truffles available December to March).
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