Chef Johns French Omelette Recipes

Steps:

• Put eggs in a blender, and mix on high until egg mixture is almost white.
• Put potato, onion, ham and bacon on grill pan and saute for 30 seconds. Then pour egg mixture over vegetables. Let eggs cook until slightly firm around edges.
• Add cheese slices. Then gently roll eggs over into omelet shape. Cook 2 minutes until firm.
• Plate the omelet on a plate and pour 1 cup cooked meat or bean chili on top.

Steps:

• Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside.
• Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low.
• When the omelette is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish. Lightly spread the remaining tablespoon butter over the omelette to coat. Toss the lettuce with the vinaigrette and serve alongside the omelette. Garnish the omelette with the remaining tablespoon chives.

Steps:

• Whisk eggs, salt, and water together in a mixing bowl. Whisk until mixture is very liquid and whites are completely blended in, 1 or 2 minutes.
• Heat 1 1/2 tablespoons butter in a 9- or 10-inch non-stick skillet over medium-high heat. As soon as butter melts and before it starts to sizzle, pour in the whisked eggs. Stir in a circular pattern with a heat-proof spatula, lifting and "scrambling" eggs, shaking pan to keep leveling out the mixture, and scraping down the sides. Continue stirring until shaking the pan no longer levels the eggs.
• Reduce heat to low. Using the spatula, smooth the surface of the eggs to move runny eggs to less runny spots, working toward an even thickness. As soon as surface is wet but not runny, remove from heat.
• Starting at the handle side of the pan, use the spatula to begin rolling the omelette into a cylinder shape, about 3 rolls until omelette is about 2 inches from opposite side of pan. Use spatula to fold the last flap of egg over the top of the cylinder leaving the seam side up. Add cubes of the remaining 1/2 tablespoon butter to pan. Gently push the butter as it melts under the omelette.
• Slide omelette to edge of pan. Flip onto a plate with the seam side down. Even out the shape, if necessary. You can tuck in the ends, if you like. Brush surface with a bit more butter. Dust with cayenne pepper.

Steps:

• Whisk eggs, milk and pepper until blended.
• Melt butter in 8-inch nonstick skillet on medium heat, then continue to cook until butter foams but does not brown. Add egg mixture. With back of plastic fork, tines side up, gently beat eggs while moving the skillet to evenly distribute egg mixture onto bottom of skillet. (The eggs should look curdy or softly scrambled, but still be fluid enough to evenly cover bottom of skillet.) Continue cooking egg mixture 1 to 2 min. or until eggs are set, but top is still moist.
• Top omelette with cheese. Remove skillet from heat. Tilt skillet toward serving plate while gently folding omelette into thirds. Slide omelette, seam side down, onto plate.
• Cut in half to serve.

Steps:

• Beat the eggs, pepper and salt in a bowl.
• Stir in the herbs.
• Heat 1 teaspoon each of the oil and butter in a nonstick frying pan over high heat.
• When the oil and butter are hot, add half the egg mixture.
• Stir it continuously with a fork while shaking the pan for about 2 minutes to create small curds.
• When most of the mixture is solid, cook it without stirring for 10 seconds to create a thin``skin´´ on the underside of the mixture, binding it together.
• Roll the omelet by bringing together 2 opposite edges.
• Invert in a plate.
• Repeat process using remainder of ingredients to create a second omelette.
• Serve immediately, half an omelet per person.

Steps:

• Whisk the eggs with the water and salt and pepper. Water helps bond the egg, so the omelet will fold more easily.
• Put 3/4 (15g) of the butter and 1/2 (ie. a dash) of the olive oil in a good non-stick 20cm to 30cm frying pan. Heat till the butter bubbles. Mixing the oil with butter makes the mixture spread out, and mushrooms taste better cooked in butter.
• Put the mushroom, onion and bacon (and potato, if using) in the frying pan. Cook until the onion starts to brown (and stir to ensure the mushroom soaks & bacon cooks). Remove from the pan.
• Put 1/4 (5g) of the butter and another dash of the olive oil in the pan. Again heat until it bubbles. Make sure it covers the base of the frying pan (by tipping & tilting the frying pan). Put the whisked egg in the frying pan, and make sure that it covers the base of the frying pan (by tipping & tilting again).
• Immediately put the cooked bacon, mushrooms & onions on one half of the omelet - whichever half looks like it might cook the slowest. Lay the cheese on top of the bacon, mushrooms & onions.
• Test lifting the other side of the omelet. When it is cooked enough to be solid enough to lift, lift it with one or two spatulas to cover the other half of the omelet. You can lift with one spatula and jerk the frying pan, but it might be easier to use two spatulas.
• Leave the omelet to cook on a lowish heat for another minute - so the cheese will completely melt through. Then serve.

Steps:

• Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack the eggs into a bowl and beat them with a fork so they break up and mix, but not as completely as you would for scrambled egg. With the heat on medium-hot, drop one knob of butter into the pan. It should bubble and sizzle, but not brown. Season the eggs with the parmesan and a little salt and pepper, and pour into the pan.
• Let the eggs bubble slightly for a couple of seconds, then take a wooden fork or spatula and gently draw the mixture in from the sides of the pan a few times, so it gathers in folds in the centre. Leave for a few seconds, then stir again to lightly combine uncooked egg with cooked. Leave briefly again, and when partly cooked, stir a bit faster, stopping while there's some barely cooked egg left. With the pan flat on the heat, shake it back and forth a few times to settle the mixture. It should slide easily in the pan and look soft and moist on top. A quick burst of heat will brown the underside.
• Grip the handle underneath. Tilt the pan down away from you and let the omelette fall to the edge. Fold the side nearest to you over by a third with your fork, and keep it rolling over, so the omelette tips onto a plate - or fold it in half, if that's easier. For a neat finish, cover the omelette with a piece of kitchen paper and plump it up a bit with your fingers. Rub the other knob of butter over to glaze. Serve immediately.