AT A GLANCE
Store truffle and eggs in an airtight container for 1-2 days until ready to use. This allows the truffle fragrance to permeate the eggs.
|01||Using a fork, lightly whisk eggs and cream in a bowl and season to taste with sea salt and freshly ground white pepper.|
|02||Melt butter in an 18cm non-stick frying pan over medium heat until foaming, add egg mixture and cook for 3-5 minutes, using a fork to push edges into centre of pan and allowing uncooked mixture to run to edge of pan, or until base and edges are just set.|
|03||Add truffle slices in the last 30 seconds of cooking and remove frying pan from heat. Stand for 1 minute, then fold omelette into thirds, transfer to a plate and serve immediately.|