Cooking Instructions
- 1
Wash the peeled white truffles, also known as desert truffles, in a couple of changes of water to remove any dirt left on them. Then, slice the truffles.
- 2
Heat a deep fat fryer. Fry the truffle slices for 3-5 minutes in batches if needed until golden brown and the edges are slightly crispy.
- 3
Lay a couple of layers of napkins on a plate and toss the fried truffles onto the plate. Season with salt if you want, though it's optional. Set to one side.
- 4
In a bowl or large jug, whisk the eggs, then stir in the salt, vinegar, and parsley. I used about 1 tbsp of vinegar, but you can add up to 3 tbsp of vinegar if you prefer the taste.
- 5
Heat the olive oil in a medium to large frying pan over medium-low heat.
- 6
Gently pour the eggs into the pan and fry the eggs without stirring for 1 to 2 minutes, then add the fried truffles on top. Cook for 7-10 minutes on medium-low.
- 7
Heat the grill, and if still the eggs are still runny, finish cooking the omelette under the grill until no longer running.
NOTE: If you have a plastic handle, wet a tea towel and wrap it around the handle and transfer to grill, leave the oven door slightly open with the handle poking out so as not to get to hot.
- 8
Serve with a salad and sliced bread and butter.
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