This appears to be an easy recipe but many top chefs are judged by their ability to execute the perfect omelette! At home you can insert a little gruyere cheese or sliced ham, but we like it simply adorned with some beautifully fragrant herbs.
Fresh from the garden: eggs, chives, oregano, parsley, marjoram
Recipe source: Melissa
Makes: 4 omelettes
Equipment:
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Ingredients:
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What to do:
- Wash and carefully dry the herbs, picking off the leaves and discarding the stalks.
- Using the mezzaluna or scissors, gently & carefully chop the herbs without mashing them.
- We are going to cook the omelettes two at a time, using 2 eggs for each.
- Break the first two eggs into the small bowl and whisk lightly with a fork.
- Add the chopped herbs and season with salt and pepper.
- Weigh the butter & cut off a quarter.
- Heat that quarter of the butter in the 1st frying pan over medium heat until foaming. Once the foam dies down, pour in the egg mixture and gently rotate the pan to distribute. Cook for 20 seconds or so, until it begins to bubble, then draw the egg into the centre with the wooden spoon and rotate the pan again to redistribute the uncooked egg.
- Break the next two eggs into the bowl and continue as for the first lot.
- The omelettes are cooked when the base is set, but are still slightly runny in the middle.
- Remove the pans from the heat and fold 2 sides of each omelette into the middle and slide out onto your serving plate. Repeat.
Notes: What does redistribute mean? Why do we leave the omelette slightly runny in the middle? Where does the word omelette come from?
The Bondi Cook 