Emily in Paris: Cook Gabriel’s Actual Omelette Recipe From the Netflix Show




1 tablespoon minced fresh chives, tarragon, flat-leaf parsley, and chervil, in equal parts, or fresh herb mixture of choice

Fine sea salt

2 tablespoons unsalted butter


In a bowl, whisk together the eggs, half of the herb mixture, and a pinch of salt.

Warm a 7- or 8-inch nonstick frying pan over medium-low heat. Add 1 tablespoon of the butter, tilting the pan as it melts to distribute the butter evenly over the pan bottom. Pour half of the eggs into the pan.

Let the eggs heat slightly, then use a rubber spatula to stir the eggs vigorously until creamy but very softly scrambled. Make sure the eggs are not sticking to the bottom of the pan. If they are, gently loosen them with the spatula. Spread the eggs in an even layer. Remove the pan from the heat and, lifting the handle, tilt the pan away from you, and then gently roll the portion of the omelet nearest you over itself. Now, gently ease the omelet to the far edge of the pan and carefully fold the overhang over the top, overlapping the first fold. The omelet should have an oval shape and not be browned.

Slide the omelet onto a serving plate and top with half of the remaining herb mixture. Serve at once. Repeat to make the second omelet with the remaining eggs, first wiping out the pan and then melting the butter before proceeding.


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