CookEat Recipe
Omelette with Truffles
Eight-egg folded omelette flecked with one finely chopped truffle. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-1010. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Select food-grade truffle product, pan large enough for eight eggs, verify safe egg endpoint. Limites : Actual truffle weight, pan size, egg set, cooking time and finished yield are unmeasured. Source times are guides.
Method
Steps
Step 1
Beat eight eggs with half gill cream, salt/pepper and one finely chopped truffle two minutes. Heat tablespoon butter in suitable pan; add eggs and stir two minutes.
Step 2
Rest THIRTY seconds, fold the two opposite ends to meet at the centre, then rest ONE minute. Continue as needed until the egg-dish centre reaches 74°C; turn the whole omelette onto a hot dish and serve.
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