Classic French Truffle Omelet

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A buttery soft French omelet scented with fresh truffles for a special occasion.

Prep Time5

Cook Time5

Course: Breakfast, Brunch

Cuisine: French

Keyword: french omelet, omelet with truffle oil, truffled omelet, trufle omelet

Servings: servings

Calories: 301kcal

Cost: 10

Making a good French omelet is a learned skill. It's good to practice with plain eggs once or twice before attempting the real deal.

Ideally you’ll be cooking with eggs you’ve already stored in jar with fresh truffles for a day or two.
Crack the eggs in a small bowl and mix with the salt, cream, and truffle, cover in a container with a tight fitting lid and refrigerate overnight and up to 2 days so the eggs absorb the truffle aroma.

Bring the truffled eggs to room temperature, beating them in a bowl placed over another bowl of warm water.
Heat the oil in a non-stick pan on medium heat until a chive or leaf of parsley sizzles in it. Add the eggs all at once, stirring and swirling the pan gently. Turn the heat down to as low as possible.
Gently pull the eggs inward toward the middle of the pan with the spatula, swirling the pan to refill the open areas around the side with more egg.
When the eggs appear to be about half-cooked and the outer edge is firm enough to slip a spatula under, put the tip of the spatula underneath the omelet and tilt the pan at a 45 degree angle, gently folding the omelet using gravity to help it gently roll. It should not be completely set in the middle. This takes some practice.
At this point I turn the pan off completely and allow the eggs to cook with residual heat.
If you’re worried about the omelet being slightly loose in the middle you can cover the pan and help it set a bit more with the residual heat of the pan for a minute.
Garnish the omelet with fresh snipped chives and sliced fresh truffles or julienned truffles.

Make sure to use an 8 inch pan as a 10 inch pan makes omelets that are thin and difficult to manage.