Note: It is recommended to
place the eggs and truffles in an airtight container for a
few days before making the omelette. This allows the truffle
to permeate the eggs.
Lightly whip the eggs and fresh cream with a wire whisk to
obtain a uniform mixture. Season with salt and pepper to taste.
Slice the truffles into thin shavings.
Melt the butter in a small saucepan over medium to high heat
until the butter starts to foam. Add egg and fresh cream mixture
to the pan. Using a small wooden spoon, bring the sides of the
omelette into the centre and allow the uncooked omelette to run
out. Use the pan handle to tilt the pan and assist the uncooked
omelette in the centre to run out.
When the omelette is set to your preference with the centre
part still runny 4-5 minutes, add the truffle shavings to the
omelette. Remove pan from heat and allow to stand for a minute
or two. Then, carefully fold in the omelette into thirds.
Serve immediately with toasted sourdough bread. Enjoy.
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