August 10, 2009
Omelets are very popular and considered so easy to make, they can often be overlooked as the gem they are.
In a recent cooking class, we started by learning to make omelets. Immediately everyone thought this would be something at which we were already experts. However, we soon learned that this was not the case! There would be no special omelet pan, just a basic sauté pan. The classic French omelet is unique and while it seems simple, it can be tricky to perfect.
To make the omelet, whisk two eggs together with a little water (1-2 Tbsps) or milk and a dash of salt. In a hot pan, melt 1 Tbsp of butter. Once the butter is a little bubbly, pour in the eggs. Keeping the heat at med-hi, stir the egg as it cooks, allowing the runny uncooked part to run out to the sides. Continue cooking and stirring, sliding the pan back and forth across the burner. As eggs are close to getting done, begin to smooth the egg out in a single layer in the pan. Once cooked to your preference, sprinkle shredded gruyere cheese over the omelet. Then, fold 1/3 of the omelet to the middle of the pan and slide out onto a plate, allowing other 1/3 of omelet to fold over the top. Sprinkle with additional gruyere and fines herbes (found in the spice aisle).
The great thing about omelets is that they can be served for breakfast, lunch or dinner. For lunch or dinner, consider serving roasted asparagus and warm, crusty sourdough bread.
Eat and enjoy!