Omelett mit Kalahari-trüffeln (Omelette with Kalahari Truffles)
Omelett mit Kalahari-trüffeln (Omelette with Kalahari Truffles) is a traditional Namibian recipe for a classic egg omelette that's served with fried kalahari truffles and truffle slices. The full recipe is presented here and I hope you enjoy this classic Namibian version of: Omelette with Kalahari Truffles (Omelett mit Kalahari-trüffeln).
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Ingredients:
6 eggs
1 Kalahari truffle (about 30g)
pinch of salt
20g butter
salt and freshly-ground black pepper, to taste
olive oil for frying and drizzling
Method:
Crack the eggs into a clean jar. Score the surface of the truffle, add to the eggs, seal securely and set aside to infuse in the refrigerator for 24 hours.
Cut half the truffle into small cubes and slice the remaining half thinly with a mandolin.
Beat the eggs in a bowl and add a pinch of salt.
Melt the butter over low heat in a frying pan. Add the eggs, stirring constantly with a spoon until they begin to set. At this point, lift the edges of the omelette to allow the uncooked egg to run underneath. Continue this process until the omelette is cooked. Fold the omelette over and slide onto a plate.
Arrange the truffle slices and cubes on a plate. Season with salt and black pepper, drizzle with olive oil and serve to accompany the omelette.
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