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Omelette with Truffles

Carefully crack eight fresh eggs in a bowl, add half gill cream, season with half teaspoon salt and two saltspoons white pepper; add one exceedingly fine-chopped truffle. Beat up with a fork for two minutes. Thoroughly heat a tablespoon melted butter in a frying pan, drop in the eggs. Stir with a fork for two minutes, let rest for half minute, fold up the two opposite ends to meet in the centre, let rest for one minute, then turn out on a hot dish and serve.