Black truffle omelette
This omelet has the aroma of black truffles and the texture of soft-boiled eggs. The trick to making it look perfect is to spread plenty of butter and olive oil on the frying pan before pouring the egg mixture into it
How to make it
1
Crack the eggs into a bowl, add the chopped black truffles and [A], and mix well with a whisk
2
Put olive oil and unsalted butter in a frying pan and heat over high heat. Once the unsalted butter has melted, pour in the egg mixture from [1]
3
Stir gently with chopsticks, and when it starts to solidify, reduce the heat to medium without touching it. Gather the mixture from the edges to the center and remove from the heat when it is half-cooked. Cook for a total of about 1.5 minutes
4
Finish by topping with sliced black truffles, Parmesan cheese, and Italian parsley. Place warmed tomato concasse in the center to complete
Ingredients for 3 people
-
- egg
- 3 pieces
-
- Use chopped black truffles
- About 15g
-
[A]
- salt
- A pinch
-
- Parmesan cheese
- 1 tablespoon
-
- White pepper
- A little
-
- Italian parsley
- A little
-
- truffle oil
- 1/2 tsp
-
- milk
- 1 tablespoon
-
-
Olive Oil
Ardoino Extra Virgin - 1 tsp
-
Olive Oil
-
- Unsalted butter
- 10g
-
- Black truffle finishing
- A little
-
- For finishing parmesan cheese
- A little
-
- Italian parsley finish
- A little
-
- Tomato concassee for finishing
- 1 tablespoon
[PR]
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