I ate omelets at least twice a week while in night school in Switzerland. There was just enough time between work and school to order and consume an omelet in the school cafeteria. It came with a side of pommes frites (French fries) and a green salad. Bet that chef wished he had a franc for every one of those babies he made in a year!
Omelets are best made individually. The proper pan for a 2-egg omelet is a 9” sauté pan with sloped sides, either non-stick or with a properly seasoned surface. Begin by preheating the pan over medium-low heat, which will take a good five to ten minutes. This is extremely important because the pan must be evenly heated for success.
- 2 eggs
- 1 TB heavy cream
- Salt & pepper
- 1-2 TB butter
- 2 TB grated gruyere cheese
- Preheat the pan thoroughly over medium-low heat, with a bit of neutral oil in it, before you begin.
- Whisk together the 2 eggs, heavy cream, a few grains of salt, and a couple of grinds of the pepper mill.
- Whisk the mixture just until blended; too much whisking breaks down the egg proteins and causes hard, flat omelets.
- Raise the heat to medium high and wipe the fat out of the pan.
- Put butter into the pan; it will foam and then subside.
- Before the butter browns, add the egg mixture and allow to set for 15 to 20 seconds.
- Then begin to scramble the egg with the back of a fork, being careful not to scrape the bottom of the pan. Shake the pan back and forth several times to keep it from sticking, while continuing to scramble the top layer of egg.
- When it is almost done, tilt the pan away from you and slide the omelet down toward the lower side.
- Distribute the cheese along the middle third of the omelet, fold the lower third over the filling, and then fold the top third of the omelet over the first flap.
- Invert onto a warmed waiting plate.
- Add additional salt and pepper to taste and if you like, rub the finished omelet with a bit of butter to give it a nice shiny surface.