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Truffled Omelette

Making a perfect omelette is a vital recipe in the repertoire of a cook. Omelettes are one of life's simple pleasures, made even better with in-season, local truffles. They add a particular richness to an omelette. Make one for breakfast or have one alongside a glass of Australian Sangiovese for dinner.

If patience is your thing, allow your truffle to sit alongside your eggs in their carton for a couple of days before making your omelette. The porousness of eggs means that the delicious truffle flavour will seep into your eggs before cooking.

 

Ingredients

3 Free-range eggs

2 Tablespoons of double cream

1 Tablespoon of butter

Salt

5g of Black truffle

Method

Break the eggs into a bowl. Whisk vigorously until combined. Add the cream & a generous pinch of salt, continue whisking for another 10 seconds or so

 

Bring your omelette pan to medium heat. Add the butter. Once it's foaming, add the egg custard. Shake the pan, and move the eggs with a rubber spatula, bringing the eggs in from the outside to the middle of pan. Continue doing this for around 30 seconds, until the egg is starting to look like fine scrambled eggs, but still soft.

 

At this point, turn the heat to low, and shake the pan to distribute the eggs evenly over the surface of the pan. Leave over low heat for around 20-30 seconds, until set on the bottom, but still soft on top.

 

Grate the truffle into the omelette and start rolling the omelette toward the side of the pan facing away from you. Once you have rolled it most of the way to the edge, pick the pan up, and roll it out of the pan onto a serving plate.

 

Serve alongside some Baker Bleu bread and tuck in.