Omelette with truffle

Put the truffle in a sealed box with the eggs. The eggs absorb the smell of the truffle through the porous shell. Save the juice.

Cut the truffle into very thin slices. Break three eggs at a time in a bowl and beat with some of the crème fraiche and truffle juice. Season with salt and pepper. Stir in the truffle slices. Let rest for 20 minutes.

Heat a knob of clarified butter in a frying pan over medium heat. When the butter starts to fizzle, add the egg mixture. Stir the egg with the spatula and stop when the egg starts to solidify. Now let go slowly without the bottom turning brown. When the bottom has solidified, fold the omelette in half and let it continue to cook. The interior must still be half liquid. Then slide the omelette out of the pan onto a heated plate. Form the omelette by hand into a nice rectangular shape. Brush with clarified butter and serve immediately.