Summary
Highlights
Chef Philip Tessier from Press Restaurant in St. Helena introduces the classic French omelette. The necessary ingredients are just a few eggs, fresh sea salt, and salted butter. He recommends using three eggs for one serving and cracking them into a bowl. Using a fork to whisk the eggs is preferred to avoid over-aerating them. A medium heat pan is crucial for proper temperature balance.
Begin by melting a small amount of butter in the pan, ensuring it doesn't brown. Add the whisked eggs all at once, listening for a slight sizzle. Continuously stir the eggs to break them into small curds. Initially, break them up quickly, then allow them to set. The goal is to avoid any liquidy eggs and ensure the edges are just set, without browning, to maintain the correct texture.
Season the inside of the omelette with salt. This is also the time to add any desired fillings like cheese, herbs, or other ingredients. To fold, pick up the back of the omelette, fold it about a third of the way in, and then roll it forward. Nudge it to the front of the pan and tuck in the back end. Finish by rubbing a small knob of butter over the top and adding a final sprinkle of fresh salt, cracked pepper, or fresh herbs.