THE FRENCH OMELET
“NO COLOUR!” screamed the big bad chef in Lenore’s nightmare.
3 eggs, large
- 1 ½ tablespoons water
- 1 tablespoon fresh “fines herbs”
- Butter for pan (about 2 teaspoons)
- Seasonings of Salt pepper coriander
- 2 tablespoons to 1/4 cup grated Gruyere cheese
Break eggs into bowl; combine with the water. Add fines herbs and combine.
Prepare pan by heating over medium and melt butter but do not brown. Add eggs and begin stirring like a mixer around and around in the pan. (This process slows down the protein coagulation making for light and creamy eggs). As soon as a “pillow” of egg appears, using spatula try to work it back into the creamy eggs. Do this until eggs start to part revealing the bottom of the pan. Tilt pan away from handle and let some of the mixture gather in the front of the pan while still retaining the round shape of the omelet. Remove from heat and fill with cheese. Using method demonstrated in class, roll out the omelet like cigar onto plate.