The Perfect Omelette

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Is there anything better than sleeping in on a Sunday morning?  Uh, yeah!  Breakfast in bed!  The key to this is keeping it quick and simple.  It’s hard to surprise your sleeping beauty (or beast) if you are clanking around in the kitchen making some complicated recipe.  A simple french omelette with toast, Spring Fruit Salad, tea and juice will be perfect for a Sunday morning surprise.

Once, again, Cook’s Illustrated has perfected a recipe to the point that I can’t make it any better, but I can share it with you.  You can certainly play around with the combinations of herbs and cheese, but the technique (i.e. freezing the tiny butter pieces before incorporating them into the egg mixture, heating the pan for a full 10 minutes, stirring the eggs with a chopstick or handle of a wooden spoon, and using a paper towel to help roll the finish omelette) shouldn’t be messed with.  If you follow the recipe, you’ll be surprised at how soft, creamy, delicious and EASY an omelette can be.  EnJOY!

 

The Perfect Omelette
 
Make sure to have all ingredients prepped before pouring the eggs into the pan since this omelette comes together very quickly.
Author:
Recipe type: Breakfast
Serves: 1
Ingredients
  • 1 tsp. vegetable oil
  • 1 Tbsp. butter, cut into two pieces
  • 2 large eggs + 1 egg yolk
  • 1 Tbsp. Finnes Herbs
  • salt and pepper, to taste
  • 1 Tbsp. gruyere cheese, grated
Instructions
  1. Heat the oil in an 8-inch non-stick skillet over the lowest possible heat for 10 minutes.
  2. Cut one piece of butter into tiny cubes and freeze for 10 minutes.
  3. In a medium bowl, gently whisk the eggs and extra yolk with a fork for 80 strokes (to ensure the yolk and white are completely combined). Stir in the frozen butter pieces, salt, pepper and the herbs.
  4. Wipe the oil out of the pan leaving just a thin film on the bottom and sides of the pan. Increase the heat to medium and melt the ½ Tbsp. butter. When the foaming subsides, pour the eggs into the pan and stir in small, concentric circles constantly until they are almost set but still slightly runny (45 seconds).
  5. Remove from heat and using a spatula, spread the eggs evenly across the pan and top with cheese. Cover tightly for 1 minute.
  6. Place a paper towel folded into a rectangle on the plate so that it lays from the center of the plate and overhangs the edge of the plate.
  7. Heat the covered omelette over low heat for about 20 seconds and then gently slide it out of the pan onto the plate/paper towel. Using the paper towel, roll the omelette into a cylinder and then discard the paper towel.

 

 

 

 

 

 

 

 

 

 

3 comments

  1. tom says:

    Neatest omlet ever.

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