1 Separate the eggs.
2 Beat the egg whites until stiff with 4 teaspoons sugar.
3 In another bowl, beat the yolks with 4 teaspoons sugar and the Truffles until light and pale yellow in color, about 8 minutes.
4 Lightly fold a bit of white into the yolks. Gently fold the rest of the whites into the yolks, stirring as little as possible to avoid deflating the whites.
5 In a medium omelet or sauté pan, heat browned butter. Pour the egg mixture into the pan and cook as you would a regular omelet.
6 Remove, roll up like a jelly roll, and cut into crosswise slices.
My advice: Be adventurous and serve this sweet omelet as a main course !
A sweet white wine such as Muscat or Sauternes or even a Champagne would go nicely with it.
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