Truffle Omelette

Omelette aux truffes

Preparation info

  • Makes


    large omelettes.
    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About


  • 1 fresh or preserved truffle weighing 30-50g
  • 8 eggs
  • 30 g butter
  • salt, pepper


    Slice the truffle thinly. Beat the eggs in a bowl and incorporate most of the slices. If you have some brandy or the liquid from the jar if using preserved truffles, add a teaspoonful to the eggs.

    Leave to stand for 30 minutes so that the eggs absorb the truffle’s perfume. Heat the butter in an omelette pan. Season the eggs and pour half the mixture into the pan. Make an omelette as you are accustomed. Once you’ve turned this one out, make another in the same pan. Scatter your remaining truffle slices over the tops and serve forth.