Truffle Omelette Recipe
truffle tomme & fresh burgundy truffle
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Ingredients
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Omelette base
Cheese & truffle
Garnish (optional)
Method
Omelette base
Beat eggs
Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon fine sea salt and 1 teaspoon freshly ground black pepper. Whisk vigorously until mixture is homogeneous and slightly frothy (about 30–45 seconds).
Preheat pan
Place a nonstick or well-seasoned 8–10 inch skillet over medium-low heat. Add 1 tablespoon unsalted butter and let it melt, swirling the pan to coat the surface. Heat should be gentle — butter should foam but not brown.
Cook eggs
Pour the beaten eggs into the warm skillet. After 10–15 seconds, when edges begin to set, use a silicone spatula to slowly pull the set edges toward the center while tilting the pan to let uncooked egg flow to the edges. Continue this gentle agitation until eggs are mostly set but still moist on top (about 1–2 minutes total). Do not let the eggs brown.
Cheese & truffle
Prepare truffle and cheese
While eggs are cooking, finely shave 5 g fresh Burgundy truffle with a microplane or truffle slicer. Grate or thinly slice 2 oz Tomme so it will melt quickly. Keep a small portion (a few thin shavings) of truffle aside for immediate finishing if you want more pronounced aroma.
Add cheese and truffle to omelette
When the omelette is mostly set but still slightly moist on top, evenly distribute the grated/sliced Tomme over one half of the omelette. Sprinkle about two-thirds of the shaved truffle over the cheese (reserve the remainder for finishing). Fold the omelette in half using the spatula, letting the residual heat melt the cheese for about 30 seconds. If needed, cover the pan briefly (10–15 seconds) to help the cheese melt without overcooking eggs.
Finish with butter and optional truffle oil
Slide the omelette onto a warm plate. Dot the top with a small piece of the remaining butter or spoon any buttery pan juices over it. If using, drizzle 1 teaspoon truffle oil in a very light, even stream over the plate (avoid heavy use — it should accent, not dominate).
Top with fresh truffle
Immediately after plating, shave the remaining truffle thinly over the omelette so the heat releases the truffle aroma. Arrange the shavings evenly to maximize fragrance and flavor.