Truffle Omelette

Crack the eggs into a bowl and add a pinch of salt and pepper. Break the yolks and mix with a fork. whisk or a fork until you get a mixture uniform, without visible streaks of egg white Separate from the yolk. Mix briefly, because the goal is to blend, not incorporate excess air.

Pour the extra virgin olive oil into a skillet and preheat it over medium-low heat. Wait until the oil becomes fluid and hot, without letting it smoke: it must not darken or produce a burnt smell. skillet very hot allows the eggs to begin coagulating quickly when added.

Pour the mixture of eggs in the skillet warm and let the part in contact with the bottom begin to coagulate rapidly. After a few moments, lower the heat to check the cooking. The mixture It should thicken gradually, while still remaining shiny and partially fluid, without forming a compact omelette.

Stir continuously with a wooden spoon, gently breaking the coagulation that forms on the bottom and sides. Keep the heat low and distribute the heat evenly. Continue cooking until the eggs have a soft, creamy consistency, with small, soft curds and a minimal amount of liquid remaining; avoid letting them dry out.

Wash the fresh white truffle, brush it carefully to remove any residue, and dry it. Slice it finely only when the roe is almost ready, to preserve its aroma. The slices should be thin and even, suitable for spreading over the surface. of the mixture without weighing it down.

Once most of the liquid from the eggs has solidified, immediately transfer the mixture to a serving dish. Arrange the white truffle slices directly on top, without cooking for longer. Serve immediately: the eggs should maintain a glossy appearance, a creamy consistency, and be intentionally soft.