Our French house is in the heart of Perigord Noir, the home of the famous black truffle. Every December the truffle markets is held in our town square.
A truffle omelet is a popular way to eat truffle.
2 tablespoons pouring cream
20 grams butter
20 grams fresh truffle, thinly shaved / sliced
Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.
Melt butter in a non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes until base and edges are just set.
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.
Tip: Store the truffle in a paper bag with the eggs the day before cooking – the truffle scent with permeate the eggs before you cook them