Burgundy Black Truffle Omelette
Burgundy Black Truffles Tuber uncinatum
aroma: light, nutty, notes of hazelnut, garlic, and wild mushroom
flavor: delicate, musky, earthy
foraging season: September to December
Truffles are mycorrhizal fungi, meaning they live in symbiosis with the host tree, typically along the roots of oak, poplar, chestnut, and hazelnut trees. Not all Burgundy truffles are harvested in Burgundy; they’re named for the region where the variety of truffle was believed to be discovered. Burgundy truffles can be found growing in France, Italy, and Croatia, among other European countries.
Truffles are finicky and grow only when soil conditions (pH, moisture, minerals, etc.) are exactly right which is why they’re considered a luxurious, rare, and expensive product. Think of truffles as the ‘fruit’ of fungi. Because they grow underground, truffles need a strong aroma to entice animals to dig them up so they can ultimately spread their spores. In order for truffles to be up to selling standards, truffle foragers depend on animal noses to determine if the truffles are ripe. Pigs naturally forage for the fungi, but they’re considered hard to train and often eat the truffle before alerting the foragers. Most foragers use dogs, particularly the Lagotto Romagnolo, an Italian breed specifically bred to truffle hunt.
Burgundy truffles are best served raw or very lightly cooked which is why they’re perfect in a delicate but rich omelette. The fat of the butter helps absorb and maximize the flavor and aroma of the truffles.
Burgundy Black Truffle Omelette
makes 1 omelette
We consider a perfect omelette to still have a custard-like middle without any browning. The key is patience and practice. But don’t worry, scrambled eggs will be just as good with the black truffle.
Can’t source fresh black truffles? Order our October menu and add on For the Morning.
shopping list:
150 grams blended eggs*
10 grams chive butter, plus more for finishing
10 grams black truffle, microplaned
fleur de sel
cracked black pepper
*optional: we season the blended eggs with 1% shoyu and 3% mirin by weight for more umami and a little sweetness
equipment:
nonstick pan
steps:
Heat a nonstick pan over medium low heat and add a healthy pat of chive butter. Once the butter melts, pour in the blended eggs with truffle. Using a rubber spatula, gently stir the eggs while they cook. When the eggs are slightly set but with still some liquid, use the rubber spatula to smooth an even layer, making sure to scrape down the sides and fill in any empty spaces with the remaining liquid egg.
Turn the burner down to low (or off if using an electric burner). Lay a towel on the counter, and gently smack the bottom of the pan on the towel a few times to even out the eggs for a smoother omelette. Place the pan back on the burner for 30 seconds or until the eggs look set but still custard-like.
With your non dominant hand, hold the handle out with the pan turned around so the pan is almost touching the bottom of your rib cage. Using the rubber spatula, gently fold and roll the farthest side of the egg towards the center. Roll the egg one more time so it has one more fold before it’s omelette-shaped. Angle the pan towards a plate and gently flip the omelet onto the plate, creating the last fold so the seam is on the bottom. Rub more butter over top for shine. Season with fleur de sel and serve with toasted shokupan.