Do you look up and use a recipe when you make an omelet? I never did until now. This recipe comes from David Lebovitz’s My Paris Kitchen. Starting with the right size nonstick skillet, I chose a 10-inch skillet to make a two-egg omelet for one person. Stirred the eggs with one teaspoon of heavy cream briskly with a fork. Then added fresh finely chopped chives, one of my favorite herbs to use with eggs. Seasoned the egg mixture with salt and pepper. So far so good.
I messed up the next step: pour in the eggs into the sizzling hot pan coated with butter over moderately high heat. The butter never sizzled, it turned golden brown. So the resulting omelet was golden-browned and overcooked. (I used European-style butter, which has higher fat and lower water content, which can be attributed to the lack of sizzling under heat.) Well, I had to start all over again. To avoid making the same mistake, I poured in the eggs as soon as the butter started to foam. The resulting omelet was much better the second time around.
The rest was smooth sailing after I gained some experience on the optimal time to pour in the egg mixture given the ingredients, skillet and the gas stove I used. Another crucial technique to master in making a good omelet: tilt the pan as the eggs start to set on the edges to allow the uncooked eggs from the center to flow underneath. The next step is to sprinkle the cheese over the mid line when the omelet is completely set. Lastly, fold the omelet in half and plate it.
As simple as making an omelet, there were unexpected pitfalls. Now I see why there are so many manifestos from chefs to decode this most basic cooking technique.
|Fresh chives and Comte Omelet|
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