Omelette aux truffes

03 — Method

1. The day before (ideally), put the 8 very fresh whole eggs in an airtight container with the whole fresh black truffle. Seal tightly and refrigerate for 24 hours so the eggs take on its aroma.
2. This is the Périgord cooks’ secret: eggs love truffle and absorb its scent right through the shell, flavoring the whole omelet in a way nothing else can.
3. On the day, take the infused eggs and the truffle out of the fridge 30 minutes before cooking to bring them to room temperature. Crack the eggs into the medium bowl and whisk hard for 1 minute to aerate.
4. Add the thick crème fraîche, fleur de sel and freshly ground pepper to the beaten eggs. Whisk briefly again to blend in the cream, which makes the truffle omelet silky.
5. Finely grate half the fresh black truffle straight into the egg mixture with a truffle grater or Microplane. Stir gently with a fork to spread the truffle evenly.
6. Heat the nonstick skillet over medium-high heat and melt the unsalted butter until it foams slightly without browning. The pan is ready when the butter stops sizzling.
7. Pour the truffled eggs into the hot pan all at once. Let them set for 30 seconds without touching, then push the edges toward the center with a spatula, tilting the pan so the raw egg runs to the edges.
8. Keep going for 2 minutes, forming soft folds, until the top is still slightly runny. Roll the omelet onto a plate. Grate the rest of the truffle over it and drizzle with truffle oil.