Omelette with Burgundy truffles Ingredients: 20 g of Burgundy truffles (harvested fresh from September to January only) 4 eggs.
Utensils：
- 1 Set 3 frying pans- best frying pans 1 Kitchen whisk- whisksBuy 1 Knife- kitchen knives
Total time: 20 min Preparation: 10 min Rest:- Cooking: 10 min
Phase 1
The day before, put the shell eggs with the whole truffles in an airtight box. The egg shell will allow the aroma of the truffle to pass through and delicately permeate it!
Phase 2
Add absorbent paper which will prevent excess humidity from the truffle.
Phase 3
The next day, julienne the truffles, break the eggs, beat them and cook...
Phase 4
Like an omelette, adding the truffles at the end of cooking because our Burgundy truffle cannot withstand cooking because it loses all its aroma: it just needs to be 'heated'.
Utensils：
- 1 Set 3 frying pans- best frying pans 1 Kitchen whisk- whisksBuy 1 Knife- kitchen knives
Total time: 20 min Preparation: 10 min Rest:- Cooking: 10 min
Phase 1
The day before, put the shell eggs with the whole truffles in an airtight box. The egg shell will allow the aroma of the truffle to pass through and delicately permeate it!
Phase 2
Add absorbent paper which will prevent excess humidity from the truffle.
Phase 3
The next day, julienne the truffles, break the eggs, beat them and cook...
Phase 4
Like an omelette, adding the truffles at the end of cooking because our Burgundy truffle cannot withstand cooking because it loses all its aroma: it just needs to be 'heated'.