Truffle Omelette

This is a classic recipe, extremely simple and perfect for supper on the day you manage to buy – or find – your first fresh truffle. Truffles have a pungent aroma that permeates the eggs beautifully, even through the shells. Therefore if you plan to make omelets, store your truffle with your eggs; even a few hours of this treatment will make a difference to the flavour of the finished dish. Make sure your eggs are fresh and treat them lightly, don’t beat them into submission, just a gentle whisk with a fork will do.

Eggs are a rich source of nutrition. Read more on http://www.buzzle.com/articles/eggs-nutrition-facts.html. To maintain the freshness of the eggs it is wise to refrigerate them as they are perishable. It is immaterial to argue on the topic of which came first – the chicken or egg? But it is definite that both came before evolution of mankind. Whatever may be the answer enjoy eggs to gain its nutritional benefits and to stay healthy. An egg is really three separate foods, the whole egg, the white, and the yolk, each with its own distinct nutritional profile. A whole egg is a high-fat, high-cholesterol, high-quality protein food packaged in a high-calcium shell that can be grounded and added to any recipe. The proteins in eggs, with sufficient amounts of all the essential amino acids, are 99 percent digestible, the standard by which all other proteins are judged. The most nutritious way to server egg is with extra whites and fewer yolks to lower the fat and cholesterol per serving. Those on controlled-fat, low-cholesterol diet or low-protein diet should exclude this food. Eggs are the ideal nutritive food for the ill and convalescent patients. Those who suffer from gastrointestinal tract disorders, particularly in diseases of the colon eggs are the best food because of their nutritional value and lack of residue.