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 Madeleine Philippe
Cancer Foundation (Aus) Inc

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Truffles Omelette

Very French omelette for special occasions Share 

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  • 25 grams truffles,

  • 3 eggs at room temperature

  • 25 grams butter,

  • 2 tablespoons fresh cream,

  • salt and pepper to taste.

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.


Truffles Omelette




  1. 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.
  2. 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.
  3. 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.
  4. Serve immediately with toasted sourdough bread. Enjoy.
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Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.