Finally learn how to make a perfect, simple omelet!
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Alex Guarnaschelli, professional chef, working mom and passionate home cook, invites viewers to learn her down-to-earth recipes in Alex's Day Off. Alex shows how cooking her personal style of American, French and Italian fare can be elegant and approachable!
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Omelet with Fines Herbes
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Easy
Total: 20 min
Prep: 15 min
Cook: 5 min
Yield: 1 omelet
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
Directions
Special equipment: 6-inch nonstick skillet
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.
Cook’s Note
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.
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How to Make the Perfect Omelet with Iron Chef Alex Guarnaschelli | Alex's Day Off | Food Network
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