Omelette aux truffes du Quercy

Name: Omelette aux truffes du Quercy
Total time: 25 min
Yield: Serves 4
Cuisine: Quercy
Ingredients: 8 eggs; 40 g (1½ oz) Quercy black truffle; 40 g (3 tbsp) unsalted butter; 2 tbsp thick crème fraîche; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Quercy truffle omelet

⏱ 25 minServes 4Medium340 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

8whole eggs
40 g (1½ oz)Quercy black truffle
40 g (1½ oz)unsalted butter
2 tbspthick crème fraîche
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

8 whole eggs
40 g (1½ oz) Quercy black truffle
40 g (1½ oz) unsalted butter
2 tbsp thick crème fraîche
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 skillet (26 cm / 10 in)

1 bowl (2 L / 2 qt)

1 whisk

03 — Method

The day before, crack the eggs into the bowl without beating, add the black truffle and cover tightly so the eggs absorb its aroma overnight.
The next day, finely grate half the truffle into the eggs, then beat lightly with the crème fraîche, salt and freshly ground pepper.
Melt the unsalted butter in the skillet over medium heat until foaming but not brown, then pour in the egg mixture all at once.
Stir gently with a fork, drawing the edges to the center for the first few seconds, for a soft, creamy omelet.
Let set 1 more min without overcooking, then grate the rest of the truffle over the top.
Gently roll the omelet with the fork, slide onto a warm plate and serve right away.