Special Omelette

By Ardi Mashrafi • 2 weeks ago

A classic French omelette prepared with gently whisked eggs and folded to a smooth, tender finish. The interior is enriched with finely grated Gruyère, delicately melted to impart a mild nuttiness, and accented with fresh herbs for balance and aroma. The exterior remains pale and glossy, reflecting careful technique and restraint, resulting in a dish that is both elegant and understated

Ingredients

• • 3 large eggs
• • • 1 tbsp crème fraîche or heavy cream
• • • Fine sea salt & white pepper
• • • 1½ tbsp unsalted butter (cold, cubed)
• • • 30–40 g Gruyère or Comté cheese, finely grated
• • • Fresh herbs: chives, parsley, or tarragon (finely chopped)

Instructions

1. 1. Prepare the eggs
2. Beat the eggs gently with crème fraîche, salt, and white pepper—don’t overwhisk. You want them smooth, not foamy.
3. 2. Heat with butter
4. Heat a small nonstick pan over medium-low. Add butter and let it melt without browning.
5. 3. Cook slowly and luxuriously
6. Pour in the eggs. Using a silicone spatula, stir constantly in small circles while shaking the pan. The eggs should form soft, creamy curds.
7. 4. Stop before it’s done
8. When the eggs are custardy but still slightly loose, stop stirring. Sprinkle cheese down the center and add herbs.
9. 5. Shape the omelette
10. Tilt the pan and gently roll the omelette onto itself into a smooth cigar shape. It should be pale and glossy, never browned.
11. 6. Finish & serve
12. Slide onto a warm plate, seam-side down. Top with extra herbs or a tiny spoon of crème fraîche.

Recipe Actions