you should know how to make an omelet. i don't care if it comes out perfectly everytime, but for the sake of late night hunger or lazy sunday mornings - it's critical to have in your arsenal.
"you know what my interview was to work at this school?" chef chris says, his eyebrows arching. "i had to cook an omelet. perfectly." he shrugs, looks around at us. "seriously."
there's no real consensus on why cooking an omelet (and egg cookery in general) have become the de facto skill test in the industry - save for the fact that eggs aren't gonna forgive any of your sins. did you fuck it up? cook it too long? it's going to be plain to the eye, written into the egg like a diary.
there are two major types of omelet - the gently cooked, custard-like french omelet and the browned, firmer american-style. the french version should be light and slightly wet and golden yellow. no browning allowed.
pinch of salt
1 tbsp butter (more or less - depends on the size of your pan. should be enough to coat the bottom of the pan and have some movement if you swirl it. i find 1 tbsp works well for an 8 inch saute.)
1 tbsp chopped dill
1/4 cup creme fraiche or sour cream
2 tsp prepared horseradish
in a mixing bowl or stand mixer with paddle*, beat two eggs with salt until completely liquid and homogenized. there should be absolutely no strands of egg white noticeable (if there are, these will cook into obvious white spots on your finished product). if you want to add milk or cream, it can be done now.
*why am I using the paddle and not the whisk attachment? we're using this to break up and incorporate the eggs but to avoid whipping air into them.
in an 8-inch nonstick skillet (or carbon steel, if you're lucky enough to have one at hand), heat the butter over moderate to low heat until fully melted. once the foaminess of the butter subsides, pour in the egg and gently drag a silicone spatula through the mixture and along the sides. keep the eggs and pan in constant motion, swirling the pan over the heat to redistribute the runny part. when the mixture is mostly set but still runny on top, fold the egg into thirds, like a letter (i find it helps to tilt the pan and work my spatula under the top part). slide onto plate using your rubber spatula. the egg will finish cooking with carryover time. brush omelet with melted butter from pan for shine.
in a small bowl, mix creme fraiche, horseradish, dill, and salt and pepper to taste. spoon over omelet. garnish with dill fronds.
servings: 1 | kcals: 364 | fat: 32.5 | carbohydrates: 6.1 | fiber: 0.8 | protein: 13.8