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Black Truffle Omelette




16 grams truffle per person
2 eggs per person
Salt, pepper


  1. 24 hours before cooking, place the unsliced truffles in an airtight container with the eggs.
  2. 3 hours before cooking, break the eggs and mix with thinly sliced truffles and salt and pepper. Refrigerate.
  3. Just before cooking. Beat vigorously.
  4. Heat 2 tablespoons of oil in a frying pan. When very hot, gradually pour the mixture into the pan.
  5. Stir occasionally, and when the omelette starts to become firm, fold in half.
  6. Slide onto a serving dish and serve immediately.


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