September 17, 2010 | Breakfast
Ask any real chef how to tell if someone can cook and they’ll ask them to cook an egg. Top Chef and Master Chef are notorious for their egg challenges and brutal to the contestants who can’t properly cook an egg.
The proper technique for making an omelet is to slowly stir the eggs as they are cooking over low heat to ensure there is not browning or “crisping” the part of the egg that’s touching the pan. When the eggs are nearly set you smooth them out in the pan and add any fillings, all of which should be already cooked except for herbs or cheese, which should grated so it melts quickly. In this omelet I used the classic French fine herbes combination of parsley, tarragon and chives (I know they add chervil too – I just don’t ever see that or grow that here in Colorado!). I also added some small dollops of a fresh goat cheese I picked up at a local farmers’ market.
The real test of egg chef genius, which I regularly fail, is in getting the omelet out of the pan. The proper technique involves sliding it forward to fold 1/3 of the omelet over itself, then folding it out fully directly onto the plate. Whether my nonstick pans just don’t work or my technique is faulty, this is where I usually mess it up. No worries about how it looks – it still tastes incredible!
Fine Herbes Omelet with Goat Cheese
Serves 13 eggs
1 tablespoon cream or milk
salt and pepper
1 teaspoon butter
1 table minced herbs (parsley, tarragon, chives)
2 tablespoons goat cheese, crumbledWhisk eggs and milk or cream together well until fluffy. Heat a small omelet pan over medium heat and melt butter. When the butter stops bubbling, add eggs and cook, stirring constantly to prevent browning. Lower temperature to low as needed to slow down the cooking process. When eggs are nearly set, spread them into a single layer with a rubber spatula and sprinkle on herbs and cheese. Fold in half or in thirds and serve.
