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C9bc65d5 ab9d 4e46 9042 0953e344dda3  2016 04 07 09 20 51
thirschfeld
thirschfeld

Have you ever seen Jacques Pépin make his delicate "custard" style omelette? Have you ever tried to make it? It's easy to see Jacques has made this style of omelette many, many times until he got the technique perfect. The reality is most people would struggle to get his results doing it his way, but there is another, more accessible way, and it starts by turning the heat down very low.

Add a knob of butter to a nonstick 8" skillet and place it over low heat. While the butter is doing its thing crack (I like to use two whole eggs and two egg whites to reduce the fat) 4 eggs and a two finger pinch of salt into a coffee mug. I like to use a coffee mug because it keeps me from over beating the eggs. When the bottom of the pan is coated with tiny unsalted butter bubble pour in the eggs.

Here is the tricky part, every time a thin set layer of egg is visible underneath liquid egg use a spatula and starting at the edges pull the layer toward the center making sure to work you way around the pan. I find it takes 3 or 4 times of pulling ( and this all depends on how many eggs and the pan diameter). Place the warm fillings into the center and slowly let the eggs come to you desired consistency. If you like omelettes creamy it should be a little runny on top but not overly so.

To get the omelette out of the pan fold a third of the omelette to the center, take the pan to the plate, tilt the pan and let the omelette roll gently onto itself, now roll it onto the plate with seam side down. #eggs #omelette #breakfast #lunch #dinner #beakfastfordinner

lem monade
lem monade
I couldn’t agree more about the greatness of proper fresh spinach (as much of a pain it is to get clean), prepared in the simplest ways – my favourite is just wilting it in olive oil (in which some chilli and garlic have been gently fried), adding salt&pepper, a splash of lemon juice and another drizzle of raw olive oil after it’s done. Will have to try your white wine, shallot, butter route next!
Carole Magness
Carole Magness
This sounds SO delicious, and so respectful (!) of Spinach !
Csk Nyc
Csk Nyc
Love this! In the winter I use mostly frozen spinach so it hides inside recipes. But I love that in the summer you can by literally a pillow of spinach and use it on its own. I usually just sauté a little olive oil, garlic, red pepper flakes, and a little fennel seed with my spinach (or kale, or any other leafy green that's in season) but I'm going to try it with white wine tonight!
thirschfeld
thirschfeld
Fennel seeds sound great!