Last Updated on July 8, 2021 by admin
Your never going to make this dish perfect on the first go. Only after 5 to 6 attempts- will it start to shape out nicely . But once you get it correct – then this is one of those culinary skills that you can easily showoff to your friends.
Prep Time: [Approx 15 minute]
3 tablespoons unsalted European butter (Plugra), room temperature, divided, plus more for serving
Fleur de sel (salt made from evaporating salt water) (special french ingredient)-OR-coarse sea salt
Freshly ground white pepper
1ounce Boursin Cheese (Black Pepper Cheese)
Chives (1 tablespoon) (finely diced)
Step 1: Whisk both eggs in a bowl until well combined (there should be no strands of egg white remaining, but be careful not to incorporate too much air). To make sure eggs are really smooth,
STEP 2: Strain the wisked eggs through a fine-mesh sieve into a small bowl.
STEP 3: Heat 1 Tbsp. butter in a nonstick pan over medium heat. Once the butter just begins to foam (but not sizzle), add eggs and
STEP 4: Add the “fleur de sel salt” and pepper.
STEP 5: **Important **Using a rubber spatula, stir eggs constantly in a figure-eight pattern while simultaneously moving the skillet around in a circular motion. (Keep Scraping down the sides of the pan in order to avoid dry bits in the omelet)
STEP 6: As soon as the eggs begin to change to a semi solid state, (this will take approx 2 minutes), shake skillet to settle any uncooked egg. Keep doing step 5 until eggs are nearly cooked through on the bottom but still semi liquid on top (do this for approx 1 minutes).
STEP 7: Lift an edge of the omelet to check that it is holding together. Once Holding together, then remove the frying pan from heat and let sit for about 1 to 2 minute, this will help the omelet to release itself from the pan.
Step 4: add 2 heaps of cheese across the center of the omelet, ( make sure to spread it out perpendicular to the skillet’s handle)
STEP 5: **Important** Starting at the edge closest to the handle, roll up the omelet in 1½” intervals, (using a spatula, until halfway through. Add 1 Tbsp. butter, then continue to roll up the omelet and flip onto a plate.
STEP 6: Rub some butter on top of the omelet (to make it look polished) and sprinkle with “fleur de sel salt” and chives.
Volaaaa…………..Chef “Ludo Lefebvre’s” French Omelet is now ready to eat !!!
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