Sometimes a simple omelette, with very little veggies and toppings, is better than one stuffed with everything except the kitchen sink. Even one with just cheddar cheese can be enough if its cooked well. For the longest time, I always messed up making omelets. It would either come out all runny, or fall into 3 pieces, you name it, I made it happen.
Then I watched Anthony Bourdain’s No Reservations. If you have been reading this blog for a while, you know that I’m a sucker for anything Bourdain, so it should come as no surprise that he led me to creating the perfect omelette. He recently had an episode where he brought one some excellent chef/friends to show you how to make dishes that everyone should know how to make. In this installment, Jocque Pepin shows us how to make one, and while I’ll never be on his level, I think this is a start.
Here is how to do make your perfect omelette.
Ingredients:
3 eggs, beaten well, so no white show
1 tablespoon butter
large pinch shredded cheddar cheese
1 teaspoon gochujang paste
1 tablespoon hot water
1 green onion, diced
salt
pepper
1 tablespoon butter
large pinch shredded cheddar cheese
1 teaspoon gochujang paste
1 tablespoon hot water
1 green onion, diced
salt
pepper
First, using a small non-stick pan will make this a whole lot easier. The size of the pan will be the size of your omelette before you fold it over.
Heat your pan over low heat and add butter. Slightly raise the temperature to medium and add the eggs. At this point you really don’t want to do anything! After about 2 minutes, the eggs at the bottom will begin to cook, here you want to take a fork and starting from one of four “corners” of the pan, scrape the eggs toward the middle. Do this 3-4 times.
Again, let the egg cook for another 2-3 minutes and then add your cheese and gochujang paste mixed with the hot water, to one half of the omelette. Using a plastic/ silicon spatula, carefully loosen the edges and then fold over the topping-less side over the cheese side.
Let the omelette cook for another 2-4 minutes, until the egg reaches the desired consistancy. I prefer regular eggs runny, but my omelets a bit more cooked.
Carefully plate the omelette by flipping it over, so the part that touched the pan is facing up. Top with green onions, salt, pepper and enjoy!!
What a beautiful omelette! Mine always turn out all cruddy looking (but still end up being pretty tasty). I'm gonna try your way next time. Also, what is gochuchang paste?
thanks! ha, woops i also spelled it wrong. its a spicy paste used a lot in Korean cooking. I bought it at H-Mart. I plan to make bulgogi tofu with it soon.