Page 24 - March/April 2019 Kwasind

CHEF’S CORNER: THE FRENCH OMELETTE
Chef Michael Russell
Easter is one of my favourite times of year and what better ingredient to celebrate the season then with eggs. Eggs are beloved by chefs due to their versatility. They can be manipulated to create dishes that are light and fluffy or rich and dense. They can also be used to emulsify and are a terrific binding agent. They can be cooked hard or soft for differing tastes and textures. Eggs and spring are synonymous with one another and symbolize new growth and the change of the seasons.
I chose this recipe not only because it’s a great Easter morning breakfast but equally good for lunch or even a quick late night snack. It’s one of the first techniques I was taught in culinary school and to this day, I believe it to be the most useful in my arsenal. It teaches the young cook patience and respect. There are only two main ingredients in the recipe so they have to be the best quality you can find.
An omelette is a great vessel for lots of different ingredients; some of my favourites include caviar, smoked trout, almost any variety of cheese and roasted vegetables. Feel free to experiment and make the recipe part of your repertoire!
FRENCH OMELETTE Ingredients:
3 large organic eggs
1 tablespoon organic butter Fleur de Sel, to taste
Method:
1. In a medium bowl, beat eggs with a whisk or fork until the whites and yolks are homogeneous.
2. Add butter to an 7 inch non stick pan and allow to melt until foamy.
3. Add beaten egg and rapidly stir with a rubber spatula. Keep moving the pan and spatula to break up any lumps that form.
4. Once you have scrabbled the eggs to a soft texture, stop mixing and spread them out evenly on the surface of the pan.
5. The surface of the eggs should look loose and creamy, if they look too watery cook a few minutes longer.
6. Remove the pan from the heat and tilt it up by the handle. Using the spatula roll the egg into itself until it is closed.
7. Place a plate over the skillet and invert the pan so the omelette is seam side down on the plate.
8. Lay a towel over the omelette and adjust shape and positioning.
9. Season with fleur de sel and serve.
24
MARCH/APRIL 2019 • KWASIND
DINING