Eggs
Truffle omelette
Ingredients :
- 15g of fresh truffle per person
- Two eggs per person
- Salt, pepper
Preparation :
- The day before, place the whole eggs and whole truffles in a hermetically sealed jar and store in the fridge.
- Three hours before the meal, break the eggs and cut the truffles into thin strips with a mandolin , then mix.
- Season with salt and pepper, cover with cling film and leave to rest in the fridge.
- Heat a frying pan with peanut oil and gradually pour in the mixture. Cook over high heat, stirring, and when the omelette is still slushy, fold into 2. Decorate with thin slices of fresh truffle.
Variant :
You can replace the fresh truffle by carpaccio or minced summer black truffle , or even broken or peelings of black winter truffle.
Difficulty :
Brouillade with fresh truffles
Preparation :
- The day before, place the whole eggs and whole truffles in a hermetically sealed jar.
- An hour before cooking, break the eggs and slice thinly the truffles with a mandolin or cut into sticks, mix, season and refrigerate. Pour the mixture gradually into a hot frying pan with a little oil, stirring vigorously.
- At the end of cooking, add the truffled butter and cream, stirring gently off the heat.
- Decorate with truffle strips or sticks.
Ingredients :
- 2 eggs per person
- 15g of fresh truffle per person
- 20g of truffle butter
- 4 tbsp. of crème fraîche
- Salt, pepper
Variant :
You can replace the fresh truffle by carpaccio or minced summer black truffle , or even broken or peelings of black winter truffle.
Difficulty :
Poached egg with truffle sauce
Ingredients :
For 4 people :
- 4 fresh eggs
- 4 slices of toasted bread
- 50g of minced summer black truffle
- 3 tbsp. of crème fraîche
- 100ml of sweet white wine
- 150ml of milk
- 50g of butter
- 20g of flour
Variant :
Instead of minced summer black truffle, you can also use tartufata sauce.
For a stronger taste, you can also add truffle juice at the end of cooking and replace the butter by truffle butter.
Preparation :
- To make the béchamel sauce, melt the butter in a heavy-bottomed saucepan. Add the flour and stir with a wooden spoon without letting it brown. Pour in the milk gradually, stirring constantly, until the sauce thickens.
- Reduce the wine in a pan.
- Allow to simmer for a few minutes, then stir in the béchamel sauce and cream. Stir in the minced truffle (quantity to taste), and cook over low heat for 3 minutes. Check seasoning.
- Meanwhile, poach the eggs in simmering water with a little vinegar.
- Serve the eggs on toast and top with the truffle sauce.
Difficulty :
