Trüffel-Omelett
Dieses köstliche Omelette Rezept ist mit freundlicher Genehmigung von Garland Gourmet Pilze und Trüffeln Inc.
Quelle: Die Martha Stewart Show, Februar Winter 2007
Portionen
Ausbeute
Dieses köstliche Omelette Rezept ist mit freundlicher Genehmigung von Garland Gourmet Pilze und Trüffeln Inc.
Quelle: Die Martha Stewart Show, Februar Winter 2007
Portionen
Ausbeute
Drake
27.04.2023 @ 06:28
This delicious omelette recipe is courtesy of Garland Gourmet Mushrooms and Truffles Inc. Source: The Martha Stewart Show, February Winter 2007. For 4 or 5 people. Ingredients: 4 tablespoons unsalted butter, 1 ounce truffle, roughly chopped, 1 tablespoon sour cream, 1 tablespoon port or Madeira, 8 to 10 large eggs, baguette or croissants for serving. Directions: 1. 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. 2. Heat the remaining 3 tablespoons butter in a large skillet over low heat. Beat eggs in a medium bowl. 3. When the skillet is well heated, pour in eggs. Tip skillet to integrate some liquid parts with more cooked parts until some curds float in the eggs. 4. Continue cooking and make sure the eggs cover the entire surface of the skillet and push any holes together with a spatula. 5. Pour the truffle mixture over the center of the omelette. Run spatula along the right side of the omelette to release the eggs from the skillet. Place the spatula under the right side of the eggs, making sure the spatula is well under the eggs to provide maximum support, and lift the right side over the filling in a flowing motion. Folded omelette should look like a half-moon. 6. Press lightly on the omelette with the spatula to seal the omelette. Do not press hard; you do not want to flatten the curds. 7. Lift the skillet with one hand and hold a plate with the other hand. Tilt the skillet and let the curved edge of the omelette slide onto the plate. Cut into wedges and serve immediately with baguette or croissants.