The Ultimate Omelette (Tyler Florence) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 stick butter |
18 eggs (3 per person) |
1/2 cup heavy cream |
1 tablespoon crushed white peppercorns |
1 bunch chives, finely chopped |
1 bunch chervil, finely chopped |
1 tablespoon sea salt |
roasted mushrooms and watercress, as accompaniment, if desired |
1 (9-inch) non-stick saute pan |
heat resistant spatula |
4 -ounce ladle |
cook's note: the individual omelettes (3 eggs) need to be cooked individually. |
Directions:
1. Preheat the oven to 450 degrees F.
2. To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside
3. Cook's note: I like to clarify the butter because whole butter has milk solids that will burn. This gives your omelette dark spots.
4. Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy.
5. Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly.
6. Cook's note: This is to heat the eggs through so they set like a custard. Keep swirling them around so the eggs aren't in 1 spot long enough to burn.
7. Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch.
8. Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.
9. Cook's note: Using an oven glove to hold the handle, tip the pan sideways and roll the omelette onto a plate with a spatula.
10. Serve with roasted mushrooms and watercress.
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