Equipment
Ingredients
Omelet Base
- 3 eggs, room temperature
- 15 g unsalted butter
- 1 g kosher salt
Filling
- 30 g gruyère cheese, freshly grated
- 10 ml hot chili sauce
Nutrition (per serving)
Method
Crack the eggs into a mixing bowl, add the kosher salt, and whisk vigorously until the mixture is completely homogenous with no visible streaks of egg white.
Place the non-stick skillet over medium-low heat. Add the unsalted butter and let it melt until it foams but does not take on any brown color.
Pour the eggs into the skillet. Immediately begin stirring the eggs rapidly with a silicone spatula in small circular motions while simultaneously shaking the pan back and forth over the heat.
Remove the skillet from the heat. Sprinkle the freshly grated Gruyère cheese and drizzle the hot chili sauce in a straight line across the center of the eggs.
Tilt the skillet away from you. Using the spatula, gently fold the top third of the omelet over the filling. Roll the omelet down to the bottom edge of the skillet, then invert the pan over a warm plate to roll the omelet out, seam-side down.
Chef's Notes
- Vigorous, continuous agitation of the eggs creates the signature microscopic, tender curds that define a true French omelet.
- Always grate your own Gruyère; pre-shredded varieties are coated in anti-caking agents that interfere with a smooth melt.
- The sharp, piquant heat of chili sauce cuts beautifully through the rich, fatty combination of butter, eggs, and nutty Gruyère.
- The classic texture is 'baveuse'—slightly weeping and custardy on the inside. Pull the pan off the heat a few seconds before you think the eggs are ready.
