Jacques Pépin is one of the most famous chefs in the world. He basically invented the job of TV chef, was BFFs with Julia Child, and has been cooking professionally longer than most of us have been alive.
Jacques says: "No streaks of white or yolk! So important."
🍃This one is the classic French variety, which means you'll need only eggs, butter, salt, pepper, and lots of fresh herbs.
Tip: If the skillet gets too hot, just remove it from the flame — do not adjust the flame itself.
1) To start, chop some herbs. I used fresh parsley and chives (Jacques uses a mix of "fines herbs," which includes chives, parsley, tarragon, and chervil.)
2) Next, crack 3 eggs into a bowl.
3)Season the eggs with salt and add the herbs. Whisk everything together super vigorously. "Don't go slowly here"
4)The eggs need to be REALLY well-blended. You can tell they are REALLY well-blended when you lift the fork and then the eggs come streaming down, the yolks and whites together in sweet eggy harmony.
5)Put the skillet over medium heat and add about 2 large tsp of that butter. The butter should sizzle a little, but not furiously. It should melt quickly.
6)Add the eggs to the skillet all at once, scraping out every last bit with the side of the fork.
7)Now: Start whisking with the fork. The eggs will start to cook almost immediately, so you need to keep your fork moving AT ALL TIMES.
8)You should also shake the skillet occasionally to help move the eggs around.
9)After a few seconds the eggs should be mostly set, but still a little wet and custardy.
10)REMOVE THE SKILLET FROM THE HEAT NOW! (You want the eggs to stay creamy and you don't want them to brown on the bottom) Next, starting at the end closest to the handle, use the fork to start to rolling the omelette onto itself.
Eat immediately!
Omelette #omlette
#egg
#breakfast
