Omelet with Fines Herbes

Recipe courtesy Alex Guarnaschelli
Show: Alex's Day Off Episode: A Comfy Sunday Brunch
TOTAL TIME: 20 min
Prep: 15 min
Inactive Prep: --
Cook: 5 min
 
YIELD: 1 omelet
LEVEL: Easy

ingredients

  • 3 eggs, lightly beaten, room temperature
  • 1 teaspoon tepid water
  • 1/2 teaspoon kosher salt
  • Hot sauce, to taste
  • Worcestershire sauce, to taste
  • 1 tablespoon unsalted butter
  • 1 tablespoon washed, dried and chopped parsley leaves
  • 1 small bunch chives, minced
  • 1 tablespoon washed, dried and chopped tarragon leaves
  • Buttered toast slices
  • 6-inch nonstick skillet
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions


In a bowl, whisk together the eggs, water, salt, a couple of dashes of hot sauce and a couple of dashes of Worcestershire sauce. Whisk only enough to integrate the eggs. You dont want to whip too much air into them or make them frothy. Put the skillet over medium heat and add the butter. Swirl the butter around as it melts so it coats the whole surface of the pan. When the butter is melted (but not browned), lower the heat and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then, allow the eggs to cook, undisturbed for about 15 to 30 seconds. Sprinkle the herbs over the eggs.

Lift the handle of the pan up tilting the pan away from you and towards the heat. This tilting should cause the omelet to slide down in the pan a little. Fold the edge closest to you towards the center. Fold the other edge towards the center and tilt the pan over the center of a plate so it lands, seam side down. Serve immediately with buttered toast slices.

Notes

With few ingredients, the simplicity of this dish means the technique is what makes an exceptional omelet. There is a wonderful place in Los Angeles, Joans on Third where they make exceptional omelets. Joans secret (passed down from Dione Lucas) is to add water (instead of milk or cream) to make the omelet more light and fluffy. If the omelet doesnt seem to be working out, turn it into scrambled eggs with a simple quick stir.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.