Truffle Omlette

“It is important not to overcook your omelette as it is much
better slightly undercooked.”

In the Truffle Pieces can, there are 2 ingredients – the Truffle and the Gourmet Truffle Jus. They can be used together or separately. Each is as important as the other.

All Australian ingredients have been hand selected to create this Gourmet Truffle Jus which complements and captures the flavour and aroma of the truffle. These delicate notes cannot be forced into submission but must be treated with understanding.

Break the eggs into a bowl.
• Grate truffle over and beat with a fork.
• Cover with cling wrap and leave in the fridge overnight.
• Season with salt and pepper, add a spoon of freshly grated Parmesan cheese and freshly grated truffle.
• Cook and roll your omelette to your liking.
• Grate a little fresh truffle over and serve it right away.

Truffle Tip 1

It’s best to crush Truffle with a fork to extract the most flavour. Using the fork breaks open the spores and liberates the notes of their perfume as well as creates different sizes that will excite your tastebuds while eating the dish.

Truffle Tips 2

A little-known fact about the Winter black truffle (Tuber Melanosporum) is that transferring the flavours from the truffle to the requires time and heat.

It’s common in restaurants to see Truffle sliced raw over the top of a dish. This is not the only way to use Winter black Truffle Tuber Melanosporum. The slicing of raw Truffle over a dish is special to only one truffle, the white truffle Tuber Magnatum from Alba.

Manjimup Artisan Preserved Truffle are already cooked and ready to be used anytime anywhere in any dishes.