French Recipes: Omelettes aux herbes

Omelette des Herbes (Herb Omelette)

For omelette, I don’t think anyone could show you better than Jacques Pépin. I love that he starts out by saying that there are many techniques for omelette, but this one is considered “French.” Love this guy.

Like anything, the simplest techniques can be the toughest to master. Pépin makes it look far too easy.

Try not to cringe when he uses metal tools on the non-stick pan. I realize they’re kind of bulletproof now, but it’s still hard to watch.

At my very best, I might come close to getting some of Pepin’s techniques right. For me, if you cook the eggs without browning them and get it out of the pan in one piece, you’ve nailed it.

Pépin is famous in the US, but a lot less known here in France. Anyone I’ve asked about him here had no idea who he was. It seems he’s known in culinary circles, but isn’t a household name like he is in the US. Which may make sense as he’s lived there for over 60 years.

If you want to forage, I make a omelette aux mauvaises herbes: swaps out the herbs for some nice bitter greens you might find on your lawn, like dandelion and wild lettuce.

Recipe: Classic French Omelette

Method

Ingredients:

·      4 large eggs

·      A dash of S&P

·      2 tablespoons mixed fine herbs (parsley, chervil, tarragon, chives – I use whatever I have), finely chopped

·      1 teaspoons unsalted butter

Note:

I usually make smaller 2 egg omelettes for just me. Just halve the other measurements.

Instructions:

1. Prepare Eggs: whisk eggs with salt, pepper, and herbs until uniform so that it is a uniform color with no streaks.

2. Cook:

   - Heat butter in a nonstick skillet over high heat until foaming.

   - Pour in the egg mixture. Stir the eggs quickly while shaking the pan. Stir and shake a moment until eggs are uniformly coagulated but moist in the center.

Because I don’t want to mess up my pan, I never mix in the pan but let it rest at a medium heat (4 out of 10 on an induction range) until it starts to set.

3. Fold the Omelette:

•   Tilt the pan away from you as you gently fold the edges of the omelette toward the center to enclose the moist center.  This lets the top part cook as well.
•  using a rubber or silicone spatula, loosen the edges, and fold over again. If you’re feeling confident, try Pépin’s method: tap the pan handle to make the omelette twist and rise slightly at the far edge. I have never been able to get it right.
•  Fold the edge toward the center, touch the ends down lightly to make nice points.
• Turn the omelette over onto a plate & serve.