08 Apr Omelette aux Fines Herbes
Omelette aux Fines Herbes
8 April 2020
PREP. TIME: 5 MIN - COOK TIME: 3 MIN - SERVES: 1
Last Sunday night I was hankering for an omelette. I had purchased some delicious fresh eggs at St Kilda Farmers’ market the day before, there was Gruyere cheese in the fridge and a selection of herbs in the garden. It was only going to take a minute.
That is the thing about omelettes, they are quick, easy to make, delicious, economical, nourishing and satisfying - and often the ingredients are close to hand. The cooking process should take no more than a minute.
The eggs must be fresh. The more the hens have been able to forage around outdoors the tastier the omelette will be.
You could at a pinch use soft ricotta instead of Gruyere.
I prefer omelettes that are not too thick, that are light and fluffy and still barely cooked inside. To get this outcome you should use a 15cm pan for 2 eggs, a 20cm pan is best for 3 eggs and if you are game - 6 eggs in a 25cm pan; No more than 12 eggs in a 30cm pan; I recommend though if you are a beginner - to master the omelette, start with using 3 eggs in a 20cm pan.
The pan must be heavy, smooth and flat.
3 Small Eggs (600g) or 2 x 700g eggs
1 Egg white - optional
1 Tablespoon Butter
1 Tablespoon Finely grated Gruyere cheese
1 Tablespoon Herbs - any mixture of parsley, chives, tarragon, chervil
Salt and freshly ground black pepper
Glass or tumbler; Mixing bowl; Fork or whisk; Chopping board; Kitchen knife; Grater; 20cm Omelette or small shallow frypan; Small spatula or a fork; Serving plate
Step 1. Prepare your Ingredients:
The Eggs :
Crack the first egg into a glass and if it is okay - transfer to a mixing bowl.
Continue with the other two eggs (this saves you contaminating a bowl of eggs with one bad one).
Beat the eggs lightly with a fork or a whisk for a fluffy and tender omelette.
Just before using, season with salt and pepper
The Herbs :
Rinse and dry the herbs and chop finely
Grate finely onto a board
Step 2. Prepare your Equipment:
Heat a serving plate - by immersing in hot water - dry it with a clean tea towel.
Gently heat your pan over low to moderate heat for 3 - 5 minutes. If the pan is cold the egg will stick and create an ungodly mess for you.
Step 3. Cook the Omelette:
Add 3/4 of the butter to the pan and swirl it around as it begins to melt.
As soon as the butter is foaming - and before it begins to brown - pour in the eggs. The edges will begin to set almost immediately - if not - your heat is too low.
Using the handle, tilt the pan slightly, and using a fork or small spatula - lift the edge of the omelette, reset the pan and allow the uncooked egg to run into the space you create by doing this.
Tilt the pan into another direction, lift the edge and allow the uncooked egg to run into this new space you create.
Continue to do this for the next few seconds until none of the egg runs and the bottom is almost set.
Sprinkle the cheese and the herbs over the egg mixture.
Cook for a moment longer then fold the omelette in half and slide it onto the warm serving plate.
Step 4. To Serve
Scrape a piece of butter over the surface of the omelette to let it shine.
Garnish with a sprig of fresh herbs or sprinkle with some excess chopped herbs.
Recipe by Elizabeth Peddey
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