Omelets

Often in a French kitchen, the first test assigned to a new chef is the making of an omelet.  Like all things, perfection is often hard to attain, but practice makes perfect.  The elegance of this omelet is in its simplicity. A mixture of fresh herbs is delicately folded into creamy eggs— a beautiful addition to any brunch menu.

 Preparation

 For the conventional omelet:

Mix the eggs (we find three about right for our 9″ nonstick pan), salt, pepper, and herbs in a bowl. Melt a large pat of butter in the nonstick omelet pan, with a few drops of truffle oil (optional). When hot, pour the egg-herb mixture into the center, and cook over med. heat for 10-15 seconds. Stir the eggs with a fork, so the runny part flows between the set curds. Repeat a few times.  

When most of the eggs are set but slightly liquid, the omelet is ready. Add shredded gruyere cheese or any mild cheese, if desired.  Using a fork or spatula, fold in half in the pan. Holding your serving plate, bang the underside of the pan against the counter at the omelet end, so the omelet moves against the edge of the pan. Invert the omelet onto a plate, folding with a fork into a point at each end.

 Serve immediately with a garnish of your choice [a few slivers of fresh, black Burgundian truffles are the best choice, if available] but a few slivers of French cheese are also nice.