- 4 large eggs, preferably infused with a small truffle for 2-3 days
- 6g black truffle
- Salt and pepper
Firstly, always have a warmed plate ready by the stove on which to tip the omelette!
- Beat 2 eggs [for one omelette] together in a roomy bowl. Using a potato peeler [or truffle slicer if you happen to have one], peel away thin slices of truffle directly into the eggs - as much, or as little as you can afford - and stir in. The longer you leave them in the eggs, the stronger they will impart flavour; 5 minutes should do it.
- Now take a favourite omelette pan and melt about a teaspoon of butter in it. Allow it to melt until just sizzling.
- Lightly season the egg mixture and add to the pan. Once the edges of the omelette are puffing up, draw in the cooked edges to the middle, while also allowing the runny part to fill the gaps by tilting the pan a little. Continue in this fashion until the surface of the omelette remains just a little runny; this should take no longer than 45 seconds to a minute.
- Now tilt up the pan and, using a palette knife, deftly fold the omelette away from you so that it rolls up in one go, then straight onto the plate. Loosely cover with foil and then quickly make the second omelette.