The famous black wild mushroom truffle from Périgord, is easy to
prepare. And the simple backdrop of eggs is enough to to reveal its incredibly
delicious aroma and delicacy.
Ingredients (for
2 people)
4 fresh eggs
1 whole can of truffles
1 tablespoon double cream
1 tablespoon goose fat
Procedure
Drain the truffle. Peel it and slice it finely. Keep the crumbs for seasoning a sauce.
Separate out the egg whites and set aside.
Beat the yolks in a salad bowl, add chopped truffles. Keep four slices of them
for decoration. Cover the bowl with a towel and leave it to rest for an hour, so
that the yolks absorb the scent of truffles.
Whip the egg white, that you have kept and add it to the
yolk, that has macerated with the truffles.
Heat
the fat in a skillet. When it is so hot it is almost burning, add the
mixture. Fry it over a strong fire, but pay attention that the omelette remain a bit runny.
How to Serve :
Serve hot with the decorative slices of truffle on the top.
