French Omelette with Hot Sauce
I absolutely love making french omelettes, it may be the greatest way to enjoy eggs. I also love the challenge of perfecting my technique, and after making hundreds of omelettes, I’m… pretty good at it. As much as my recipe can help, I highly recommend watching either of these videos: the master, Jacques Peppin make a french omelette or this incredible technique from Kichi Kichi Omurice in Kyoto.
PREP TIME: 5 minutes
COOK TIME: 5 minutes
SERVES: 1 lucky individual
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3 or 4 large eggs
2 Tbsp fancy unsalted French butter
2 Tbsp Max’s Yummy Hot Sauce
1 Tbsp chopped chives
Flaky salt and fresh ground black pepper
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Crack eggs into a large mixing bowl. Using a whisk or pair of chopsticks, beat eggs until the yolk is thoroughly integrated with the whites. Strain the mixture through a fine mesh sieve for an evenly colored and textured final product.
Heat a 7 or 8 inch nonstick skillet over medium heat (yes, a teflon pan). Add your butter to the pan, swirling to coat. The butter should bubble and foam, but should not brown.
Add your eggs, and stir vigorously with a pair of chopsticks while shaking the pan back and forth. Some prefer to use a fork, but that would scratch your nonstick pan, so I recommend wooden or bamboo chopsticks. You’re trying to form very small curds of scrambled eggs and to avoid any browning. To do this, you have to work REALLY fast and stir like your life depends on it.
Once the eggs are gently set, but still very loose, stop stirring for a few moments to form a thin skin on the bottom of the pan. Remove the pan from the heat, gently loosen the sides of the omelette and use the tips of the chopsticks to bring one side of the omelette towards the other (I know this sounds confusing, so refer to either of the videos above to learn better technique).
Once fully set, flip your omelette onto your serving plate, and absolutely drench it in my yummy hot sauce, chives, flaky salt, and freshly ground black pepper.