Best 4 Black Truffle Omelets Recipes

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Black truffle omelets are a luxurious and flavorful dish that is perfect for a special breakfast or brunch. The combination of earthy black truffles and creamy eggs creates a dish that is both rich and satisfying. While black truffle omelets can be found at many restaurants, they are also surprisingly easy to make at home. With a few simple ingredients and a little bit of time, you can create a black truffle omelet that is sure to impress your family and friends.

Here are our top 4 tried and tested recipes!

BLACK TRUFFLE PORK AND VEGETABLES



Black Truffle Pork and Vegetables image

I have watched the TV chefs use black truffle in dishes for years and have always wanted to try it. I couldn't locate whole truffles, but found truffle-infused items like salt, butter, and oil. This was more economical and still imparted that black truffle flavor. This was my first taste, and results were amazing. I am now a black truffle fanatic for life. This recipe below is one I am extremely proud of and I hope you will take the risk and try it for yourselves. Yay for the black truffle!

Provided by Jennifer Botting

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h35m

Yield 8

Number Of Ingredients 16

1 (2 pound) pork shoulder
black truffle salt to taste
freshly ground white pepper to taste
1 tablespoon olive oil, or more if needed
2 tablespoons black truffle oil, or more to taste
4 tablespoons black truffle butter, divided
8 large red potatoes, cut into large chunks
3 yellow onions, coarsely chopped
3 large parsnips, peeled and chopped
2 stalks celery, chopped
10 large white mushrooms, quartered
4 cloves garlic, minced, or more to taste
1 cup white wine
2 cups vegetable broth, or more as needed
2 tablespoons all-purpose flour
¼ cup roughly chopped fresh Italian parsley

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pat pork shoulder with kitchen towels or paper towels to remove any excess moisture. Season all sides evenly with truffle salt and white pepper.
  • Heat olive oil and truffle oil in a large Dutch oven over medium-high heat. Add pork shoulder to the hot oil and brown thoroughly on all sides, 3 to 5 minutes per side. Transfer meat to a plate.
  • Lower heat to medium and melt 2 tablespoons truffle butter in the Dutch oven. Add potatoes and season with truffle salt and white pepper. Saute until potatoes are golden brown but not cooked through, about 10 minutes. Transfer potatoes to a large bowl.
  • Add onions, parsnips, and celery to the pot; cook until softened, adding more olive oil to prevent burning if necessary, about 5 minutes. Add mushrooms and cook until softened, about 3 minutes. Add garlic and cook until fragrant, 1 to 2 minutes. Transfer vegetables to a medium bowl.
  • Return heat to medium-high and pour in wine; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add pork back to the pot and surround it with browned potatoes. Add vegetable broth until liquid covers the potatoes.
  • Cover and bake in the preheated oven for 45 minutes. Flip the pork and bake an additional 45 minutes. Transfer 2 to 3 cups cooking juices to a bowl and set aside for sauce. Baste the pork in the pot with the remaining cooking juices. Add onion-mushroom mixture, cover, and bake until vegetables are tender and pork is done, 15 to 20 minutes longer. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Meanwhile, melt remaining 2 tablespoons truffle butter in a saucepan over medium-low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the reserved cooking juices into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes.
  • Serve pork with vegetables, potatoes, and sauce. Sprinkle with fresh parsley.

Nutrition Facts : Calories 649.2 calories, Carbohydrate 87.4 g, Cholesterol 59.8 mg, Fat 22.7 g, Fiber 12.7 g, Protein 22.1 g, SaturatedFat 8.5 g, Sodium 236 mg, Sugar 13.1 g

BLACK TRUFFLE OMELETS



Black Truffle Omelets image

Provided by Joel Dennis

Categories     Egg     Breakfast     Brunch     Quick & Easy     Lunch     Chill     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 3/4 ounces (50 g) fresh or canned black truffles, preferably Pébeyre*
8 large eggs
1/2 teaspoon fine sea salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
Accompaniments: mesclun salad with truffle vinaigrette country bread
Special Equipment
a Japanese Benriner or other adjustable-blade slicer

Steps:

  • Cut truffles into slices slightly less than 1/8 inch thick with slicer.
  • Whisk eggs in a bowl until foamy, then add truffles and gently stir until combined. Cover tightly with plastic wrap and chill 1 hour to allow eggs to absorb truffle flavor. Add salt and pepper.
  • Put oven rack in middle position and preheat oven to 200°F.
  • Heat 1/2 tablespoon butter in an 8-inch nonstick skillet over moderately low heat until foam subsides.
  • Stir egg mixture gently, then pour 1/2 cup egg mixture into skillet and cook, lifting up cooked egg around edge occasionally with a heatproof plastic spatula to let raw egg flow underneath, until omelet is set but top is still slightly moist, about 2 minutes. Fold omelet in half using spatula, then transfer to an ovenproof plate. Cover omelet loosely with foil, then transfer plate to oven to keep warm.
  • Make 3 more omelets in same manner, transferring to plate in oven as cooked.
  • *Available at AQUIPROfoods (571-278-4766; fresh truffles available December to March).

TRUFFLE OMELETTE - OMELETTE AUX TRUFFES



Truffle Omelette - Omelette Aux Truffes image

This is a classic recipe, extremely simple and perfect for supper on the day you manage to acquire your first fresh truffle! Truffles have a pungent aroma that permeates the eggs beautifully, even through the shells. Therefore if you plan to make an omelette, store your truffle with your eggs, just a short time of this treatment will make a difference to the flavour of your finished omelette. Make sure your eggs are fresh and treat them lightly, just a gentle whisk with a fork will do. I have to admit to only ever "owning" one TINY fresh truffle - but this recipe will work just as well with French preserved truffles in oil - the bonus being the delectable truffle oil you get to use afterwards......in salads, dressings, omelettes, French cooking & cooking in general!

Provided by French Tart

Categories     Lunch/Snacks

Time 10m

Yield 2 serving(s)

Number Of Ingredients 5

4 large fresh eggs
1 tablespoon double cream
15 g fresh truffles (or truffles in oil, drained)
1/2 ounce butter
salt and pepper

Steps:

  • Make sure your truffle is thoroughly clean, slice it thinly or grate it and poach it in a little water with the salt and pepper, for just four or five minutes.(For preserved truffles, no cleaning in needed, but they need to be drained.) Reduce the water to a dessertspoonful, allow it cool and add it to the cream.
  • Whisk your eggs, add the poaching water and cream to them and whisk again.
  • Heat your pan gently & add the butter to the pan, allow it become very hot, but not discoloured, then tip the eggs in & move them around a little until JUST starting to set on the outside. Then add the sliced truffles.
  • Allow the top to almost set - baveuse - fold and serve immediately.
  • Serve with a fresh green salad, some warm crusty bread and a good bottle of French red wine.

Nutrition Facts : Calories 223.7, Fat 18.5, SaturatedFat 8.5, Cholesterol 448.5, Sodium 183.7, Carbohydrate 1, Sugar 0.8, Protein 12.8

TRUFFLE OMELET



Truffle Omelet image

This delicious omelet recipe is courtesy of Garland Gourmet Mushrooms and Truffles Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Serves 4 or 5

Number Of Ingredients 6

4 tablespoons unsalted butter
1 truffle (1 ounce), coarsely chopped
1 tablespoon sour cream
1 tablespoon port or Madeira
8 to 10 large eggs
Sliced baguette or croissants, for serving

Steps:

  • Melt 1 tablespoon butter in a small saucepan over low heat. Add truffle, sour cream, and liquor, stir to combine; set aside and keep warm.
  • Heat remaining 3 tablespoons butter in large skillet over low heat. In a medium bowl, whisk together eggs.
  • When the skillet is well heated, pour in eggs. Tip skillet to incorporate some runny parts with more cooked parts until there are some curds swimming in the eggs.
  • Continue cooking, making sure eggs cover the entire surface of the skillet, using a spatula to push together any holes that may have formed.
  • Pour truffle mixture over the center of the omelet. Run spatula along right side of omelet to loosen eggs from skillet. Place spatula under right side of eggs, making sure that the spatula is well underneath the eggs to offer maximum support, and lift right side over the filling in one fluid motion. Folded omelet should look like a half moon.
  • Lightly press down on omelet with the spatula to seal omelet together. Do not press hard; you do not want to flatten the curds.
  • Lift up skillet with one hand, and hold a plate with your other hand. Tilt skillet, and let the curved edge of the omelet slide onto the plate. Cut into wedges and serve immediately with baguette or croissants.

Tips for Making the Best Black Truffle Omelet:

  • Use fresh, high-quality ingredients. The better the ingredients, the better the omelet will be. Look for fresh eggs, black truffles, and herbs.
  • Don't overcook the eggs. Overcooked eggs are tough and rubbery. Cook the eggs until they are just set, about 2-3 minutes per side.
  • Be generous with the black truffles. Black truffles are the star of this omelet, so don't be shy about using them. Add them to the eggs, the filling, and the garnish.
  • Season the omelet well. Salt and pepper are essential, but you can also add other herbs and spices, such as chives, parsley, or nutmeg.
  • Serve the omelet immediately. An omelet is best enjoyed when it's hot and fresh out of the pan.

Conclusion:

The black truffle omelet is a luxurious and delicious dish that is perfect for a special occasion. With its rich, earthy flavor and delicate texture, this omelet is sure to impress your guests. So next time you're looking for a special breakfast or brunch recipe, give the black truffle omelet a try. You won't be disappointed.

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