French Omelet
By Tested and Perfected in the Sur La Table Kitchen
French Omelet
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
1 omelet
Ingredients:
- 3 large eggs
- Pinch kosher salt
- 2 teaspoons chives
- 2 teaspoons unsalted butter, at room temperature
- 1/4 cup grated Gruyere cheese, optional
Many chefs believe that the test of a good cook is how well they make an omelet. The best thing about them is that they make a quick and delicious breakfast, lunch or dinner, and you can fill them with a variety of ingredients like cheese, bacon, ham, herbs, or vegetables. The great Jacques Pepin cooks a perfect omelet in less than 60 seconds!
Procedure:
Crack eggs into a small bowl, salt, and chive. Beat with a whisk until well blended.
To an 8-inch nonstick skillet set over medium heat, add butter. Melt butter and let it cover the entire bottom of the pan.
Once the butter has completely melted, add the beaten eggs to the pan. Beat or whisk like you would scrambled eggs to create a very small curd, scraping the sides to bring the egg from the side to center of the eggs. Cook in this fashion for about 20 seconds. Tilt your pan away from you, letting the majority of the eggs build at the edge of the pan away from you, the egg mixture will be quite soft at this stage.
Using your spatula run it around the edge of the omelet to loosen it from the pan and begin rolling it from the thin side, near you, like a carpet, onto itself away from you.
Add the grated cheese over half the cooked egg. Tilt the pan up slightly and with the help of a fork or a spatula, roll the omelet onto itself. Once the omelet roll is almost complete, use the fork or spatula to flip the rest of the edge onto the roll and slide the omelet onto the plate, seam side down.
Procedure:
Crack eggs into a small bowl, salt, and chive. Beat with a whisk until well blended.
To an 8-inch nonstick skillet set over medium heat, add butter. Melt butter and let it cover the entire bottom of the pan.
Once the butter has completely melted, add the beaten eggs to the pan. Beat or whisk like you would scrambled eggs to create a very small curd, scraping the sides to bring the egg from the side to center of the eggs. Cook in this fashion for about 20 seconds. Tilt your pan away from you, letting the majority of the eggs build at the edge of the pan away from you, the egg mixture will be quite soft at this stage.
Using your spatula run it around the edge of the omelet to loosen it from the pan and begin rolling it from the thin side, near you, like a carpet, onto itself away from you.
Add the grated cheese over half the cooked egg. Tilt the pan up slightly and with the help of a fork or a spatula, roll the omelet onto itself. Once the omelet roll is almost complete, use the fork or spatula to flip the rest of the edge onto the roll and slide the omelet onto the plate, seam side down.