You don't need expensive truffles to make this delicious Truffle Omelet with Crème Fraîche. This soft, French-style omelet (omelette) is made with truffle butter and crème fraîche for an easy, three-ingredient egg dish that is fancy enough for one.
A few years ago, my husband and I went to Istria, Croatia, the undeniable home of the elusive truffle. We went on a truffle hunt (an amazing bucket list activity, by the way), and we were lucky enough to find a few truffles—thanks to our wonderful truffle-hunting dogs!
For most of that trip, we ate truffle everything, and I mean EVERYTHING. From risotto to scrambled eggs to chocolate (yes, chocolate), I came home inspired by that trip, with my luggage full of truffle products. And while I realize that you can't just go out your front door and dig up a truffle, you can purchase good-quality truffle butter that will easily elevate your everyday meals.
This truffle omelet is super easy to make, and adding the crème fraîche gives it a rich tanginess that is not to be missed. The great thing about truffle butter is that you can freeze and use it whenever the mood strikes you. So, let's make a creamy truffle butter omelet!
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Truffle omelet ingredients
Ok, there's one catch. You will need truffle butter. But don't worry, you don't need to leave the country to get your hands on some! Keep reading to learn about easy substitutions!
- Truffle butter- My go-to brand is Urbani. I always get the white truffle butter, but black truffle butter is excellent too. Ina Garten turned me on to this brand years ago, and now I always have it stocked in the freezer. It is a splurge, but you can get a smaller-ounce package for under $15 from their website. It's made with real truffles and comes packaged on ice, so you know it's the real deal. Other brands I have tried and love are D'artagnan, and Regalis. A quick Amazon search will yield many options, but these are the ones I have personally tried.
- Eggs- A typical serving for a French omelet is 3 eggs. I use large eggs.
- Crème fraîche- A tangy fresh cultured cream, that is smooth and rich. I find it in the yogurt/sour cream section of my supermarket.
- Salt and pepper- For seasoning the eggs. Traditional French omelets call for white pepper (so the omelet remains purely yellow), but I love my black pepper, and welcome the specks of color.
- Fresh chives for garnishing.
- Fresh or jarred truffles for garnish (optional).
Step-by-step instructions
This is a French-style omelet, meaning it will have no brown spots on the outside, and have a soft, creamy inside. This is very different than the American-style omelet which is cooked longer, has a signature brown crust, and is cooked or folded together with a variety of fillings. The French technique does require some practice, but I have simplified the instructions for you after some trial and error.
Step 1. In a small bowl, whisk together the eggs and salt until combined. Start with a good, 8-inch non-stick pan (preferably one with an intact non-stick coating), and heat it over low. Add the truffle butter and swirl to coat the pan. You want the butter foamy and melted (but not brown).
Step 2. Add the eggs all at once. With one hand, grab the handle and shake the pan back and forth over the heat. With your other hand, continually swirl the eggs until they resemble small curds. (I like to use the tines of a plastic fork or the corner of a rubber spatula). You want to shake the pan and swirl the eggs at the same time.
Step 3. Keep doing this over low heat until the soft scramble comes together (it will take a few minutes). Using a fork or a rubber spatula, "paint" the eggs on the bottom of the pan so they are a cohesive round. The eggs will still be soft. Add the crème fraîche to the middle.
Step 4. Tilt the pan to one side, and using a spatula, slowly roll the eggs down in half over itself. At this point, you can move the pan off the heat, unless you're still trying to cook some of the egg. Fold the lip to seal, and invert onto a plate, seam side down. Lastly, use a paper towel to shape it.
Just before serving, rub some truffle butter over the top to create that classic glossy finish. Taste for seasoning, and add additional salt and pepper to your liking. Garnish with fresh chives, additional crème fraîche, and fresh truffles (if using).
👩🍳Expert tips
- French omelets should be yellow and smooth, without any brown spots (but the world will not end if there are- you'll eventually get the hang of it).
- If the interior of the omelet is still a bit runny after the fold, hover the pan over the heat in the runny spot to continue cooking. You can even leave it in the pan (off the heat) for an additional 30 seconds so that the heat of the pan continues to set the omelet.
- The correct size and type of pan is critical. Use an 8-inch non-stick pan with a good handle. Be sure the non-stick coating is intact (if not, you should honestly be replacing it anyway).
Substitutions and variations
Don't have an ingredient? Check out these variations.
- Make your truffle butter! If you can't find truffle butter, or you would like an inexpensive option, try making a compound butter with truffle oil. Truffle oil is more readily available in grocery stores and will give you a similar taste. Simply take a stick of softened unsalted butter (4 ounces) and mix in 1-2 teaspoons of truffle oil to taste. Additionally, you can just use truffle oil alone, but the flavor will not be as rich. I've also cheated and used truffle salt and unsalted butter to achieve the same taste.
- Crème fraîche- In place of the crème fraîche, try mascarpone or labneh.
Storage
This truffle omelet should be eaten right away. However, you can save your opened truffle butter in the fridge for up to 2 weeks, or freeze it for up to 3 months. Use leftover truffle butter on pasta, potatoes, scrambled eggs, meat, and toast!
How to serve a French-style omelet
Ok, so you conquered your truffle omelet (yay)- now what do you serve it with? I like to opt for a simple side salad or a serving of slow-roasted tomatoes. Lastly, you can't go wrong with a slice of hearty toast, a buttery biscuit, or savory scones.
Frequently asked questions
Yes, you can use truffle oil in place of the butter. The butter enhances the flavor and texture of the omelet, but truffle oil alone will still provide the truffle flavor. I would use slightly less truffle oil, about 21/4 teaspoons instead of 1 tablespoon.
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📖Recipe
Truffle Omelet with Crème Fraîche
Equipment
- 8 inch non-stick pan (round)
- rubber spatula or plastic/wooden fork
Ingredients
- 3 large eggs
- ¼ teaspoon Kosher or fine sea salt, plus more to taste
- 1 tbsp truffle butter, plus a ½ teaspoon more for finishing
- 1 tablespoon crème fraîche
- fresh ground pepper to taste
- fresh chives for garnish
- fresh truffles for serving, optional
Instructions
- In a small bowl, whisk the eggs and the salt until no whites remain. Set aside.3 large eggs, ¼ teaspoon Kosher or fine sea salt, plus more to taste
- Heat an 8-inch non-stick skillet over low heat, then add the truffle butter. Melt until foamy, but not browned. Add the eggs to the skillet, and immediately begin shaking the pan in one hand back and forth, while the other hand is moving the eggs around with the corner of a rubber spatula.1 tablespoon truffle butter, plus a ½ teaspoon more for finishing
- Continue this motion (shaking and stirring) until you reach a creamy egg consistency with soft curds that come together and hold. At this point, you can fuse the eggs together by "painting" them in one cohesive round on the pan. The key is to not scramble them to the point that the curds are large and separate. When you reach the right consistency, add the crème fraîche to the middle (or slightly closer to the handle).1 tablespoon crème fraîche
- Next, tilt the pan away from you and, using your spatula, roll the omelet down in half over itself. At this point, you can move the pan off the heat, unless you're still trying to cook some of the egg. Continue rolling slowly, then seal the omelet by flipping the other end over itself. Slide the omelet onto a plate (seam side down). Using a clean paper towel, pinch and shape the omelet so it resembles a long log that is slightly thicker in the middle, and thinner at the ends (it doesn't have to be perfect).fresh ground pepper to taste
- While it's still hot, rub a dab of truffle butter over the top to create a glossy finish. Season to taste with additional salt and pepper if desired. Top with fresh chives, additional crème fraîche and fresh truffles if using.fresh chives for garnish, fresh truffles for serving, optional
Notes
- Truffle butter- My go-to brand is Urbani. Other brands I have tried and love are D'artagnan, and Regalis. A quick Amazon search will yield many options, but these are the ones I have personally tried.
- You can use truffle oil in place of the butter. If substituting, use slightly less oil (2¼ tsp) instead of the 1 tablespoon.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Janice says
It came out pretty good for my first time. I left it on longer on the pan so it browned, but I like that. I used truffle butter and sour cream (I couldn't find creme fresh), and the taste was delicious.
Jennifer says
Thanks Janice for giving it a try!
Marilyn says
This was delicious! I was so close to getting it perfectly yellow but I didnt turn it time and it’s was just a little golden on the top. But wonderfully lighter somehow than a regular omelet even with the crème fraiche. I’m loving these recipes!