Jamie Oliver demonstrates how to make a folded omelette
Omelettes can seem simple enough to make, but one Michelin-star chef has explained there is a technique to perfecting this delicious recipe.
Thomas Keller is a celebrity chef known for his series of restaurants, culinary skills and high standards. In order to cook the perfect omelette, Thomas has explained that being patient and cooking slowly is the best technique.
In an interview with Masterclass, the chef said: “We want our omelettes to be beautiful, silken, of a consistent colour which is that beautiful golden egg.”
Cook Maxine Sharf who demonstrates the best recipes she finds decided to follow Thomas Keller’s “incredible” breakfast tutorial to show why this omelette recipe is packed with flavour, buttery and perfect for any weekend.
In a video online, Maxine said: “My mum and I decided we wanted to make an omelette like a Michelin-star chef so we looked up Thomas Keller’s method and gave it a go.”
READ MORE: Michelin-star chef shares recipe for the ‘perfect’ poached egg
To begin, Maxine cracked three eggs into a small bowl, and Thomas Keller stressed that using a small bowl should be used to make it easier to remove any accidental egg shells that may be dropped in the mixture.
The pan should then be brushed with butter and then set to the lowest heat possible and cooked until the eggs begin to just set.
However, Thomas Keller’s trick of making an omelette is to let it finish cooking in the oven. Set the oven to 120 Celcius (248 Fahrenheit) for up to three or four minutes.
Maxine said: “He has you start the eggs in a pan over a very low heat and then transfer to the oven to finish cooking.”
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@maxiskitchen How to make an omelette like a Michelin star chef✨ . Thank you @chefthomaskeller for this recipe! . ▪️3 Eggs▪️2 Tbsp Softened Butter▪️1+1/2 Tbsp Creme Fraiche or Sour Cream▪️2 Tbsp Herbs (Parsley, Chives, Taragon), minced▪️Maldon Sea Salt▪️ . 1️⃣ Preheat oven to 250°F 2️⃣ Crack each egg into a small bowl so that you can remove any shell, if necessary, then transfer to a beaker (or bowl). Use an immersion blender to blend and pass the mixture through a chinois (fine mesh sieve). 3️⃣ Brush a nonstick pan with beurre pommade (softened butter) and set over the lowest possible heat. Pour the eggs into the pan until the eggs begin to set at the edge of the pan (this took us 10 mins). Transfer to the 250°F oven until the egg begins to set and thickens but not fully set, about 3–4 minutes (we left ours in for 5 mins) 4️⃣ Spread crème fraiche down the center of the omelet, followed by a sprinkling of fines herbes and finishing salt. Begin by rolling one edge of the egg to the center. Continue rolling until you are able to slide the omelet out of the pan onto a serving plate with the seam side down.5️⃣ Brush lightly with beurre pommade (softened butter) for sheen, and complete with additional fines herbs and finishing salt. . ⏲20 minute total prep + cook time . Recipe makes one omelette . #omelette #michelinstar #easyrecipes #breakfastideas #eggbreakfast ♬ golden hour – Cello Version – JVKE
Next, take a dollop of creme fraiche and place it in the centre of your omelette along with herbs such as parsley, chives and tarragon along with some salt.
Gently roll one edge of the egg in the pan with a spatula to fold it nearly, and then add more herbs and salt to finish.
After rolling the omelette shut, Maxine did a taste test and said: “This was just incredible wow!”
In the comment section, many people said they would be trying up the Thomas Keller recipe.
One user said: “He’s the best chef in the world in my opinion, always love his recipes.”
Another person wrote: “Oh my God, I tried this recipe, sooo good!”
Someone else commented: “I tried this egg recipe and yes, both of you are right! It is incredible, thank you!”
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