Trøffelomelet
Denne lækre omelet opskrift er høflighed af Garland Gourmet Svampe og Truffles Inc.
Kilde: Martha Stewart Show, februar vinter 2007
portioner
Udbytte
Denne lækre omelet opskrift er høflighed af Garland Gourmet Svampe og Truffles Inc.
Kilde: Martha Stewart Show, februar vinter 2007
portioner
Udbytte
Russell
27.04.2023 @ 05:42
This delicious omelet recipe is courtesy of Garland Gourmet Mushrooms and Truffles Inc. Source: Martha Stewart Show, winter February 2007. Serves 4 or 5 portions. Ingredients: 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. Directions: 1. Melt 1 tablespoon butter in a small saucepan over low heat. Add truffle, cream, and spirits, stir to combine; set aside and keep warm. 2. Heat back 3 tablespoons butter in a large skillet over low heat. In a medium bowl, whisk eggs together. 3. When the skillet is well heated, pour in eggs. Tip skillet to incorporate some running parts with more cooked parts until there are some curds swimming in the eggs. 4. Continue cooking, making sure eggs cover the entire edge of the skillet with a spatula to push together any holes that may have formed. 5. Pour the truffle mixture over the center of the omelet. Run spatula along the right side of the omelet to loosen eggs from skillet. Place spatula under the right side of the egg, making sure the spatula is well under the eggs to provide maximum support, and lift the right side over the filling in a fluid motion. The folded omelet should resemble a crescent moon. 6. Press lightly on the omelet with the spatula to seal the omelet together. Do not press hard; you do not want to flatten the cheese. 7. Lift up the 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.