Fine Herbs Omelette
Ingredients
- 12 pcEgg (whole)
- 60 gUnsalted butter (for cooking)
- 4 tbspFines herbes (finely chopped)
- 4 pinchGray sea salt
- 4 pinchBlack pepper ground
Method
A soft, runny texture that slides onto the plate, punctuated by the vibrant green of fresh herbs. The smell of nutty butter searing the eggs immediately fills the kitchen.
- 1
Crack the eggs into a bowl. Whisk with a fork just enough to combine whites and yolks without creating foam. Incorporating too much air makes the omelette lose its creaminess.
- 2
Add the fine herbs, grey sea salt, and ground black pepper. Mix briefly to distribute the herbs evenly throughout the mixture.
- 3
Heat a pan over high heat. Add the butter. As soon as it stops sizzling and starts to turn slightly brown (beurre noisette), pour in the eggs. The base must set instantly.
- 4
Push the edges toward the center with a spatula while shaking the pan. When the top is still moist and glossy, roll it over. The center must remain soft and slightly runny.
Frequently asked questions
How do you get this dish right?
- Only salt the eggs at the last moment to prevent them from turning greyish.
- The pan must be hot enough so the butter browns but sears the egg immediately.
- The omelette continues to cook on the plate, so remove it when it still looks slightly undercooked.
How long does this dish keep?
Must be eaten immediately. Does not store or reheat well.
