Today, I'm given an excuse to (probably horrendously incorrectly) attempt some French - both the language and cuisine. An iconically challenging but ironically simple dish becomes the sole phrase in Dexter McPherson's normally-stacked vocabulary, the admittedly-seductive-sounding "omelette du fromage". Let's crack some eggs!
Ingredients
American Omelette Ingredients:
4 eggs
Kosher salt
Whole milk
2 Tbsp unsalted butter
3 slices Kraft American singles
Freshly ground black pepper
Omelette aux Fromage Ingredients:
4 eggs
Kosher salt
Gruyere cheese, shredded
1 Tbsp unsalted butter
Butter, for finishing
Flaky Salt
Freshly ground black pepper
Chives, chopped
Method
American Omelette Method:
Start by cracking 4 eggs into a large bowl. Remove any shell remains from the bowl. Season with a pinch of salt and a splash of whole milk. Beat together.
In a large nonstick skillet, melt 2 tablespoons of unsalted butter. Once melted and foamy, dump in the eggs and move the eggs around a bit using a fork (nonmetal).
Place 3 slices of American singles on one side of the omelette. Once the curds begin to solidify, fold the other half onto the cheese.
Let cook a little longer until a little brown on the outside. Place on a plate and season with kosher salt and freshly ground black pepper.
Omelette au Fromage Method:
Start by cracking 4 eggs into a large bowl with a pinch of kosher salt and beat vigorously. Strain into a separate bowl through a fine-mesh sieve.
In a small bowl, shred a small batch of gruyere cheese.
On the stovetop, preheat a carbon steel pan over medium heat. After 60-90 seconds, add 1 tablespoon of unsalted butter.
Once the butter is foamy and melted, add in the eggs and make sure to keep it moving by shaking the pan and stirring the eggs vigorously over medium heat. Quit stirring the moment the eggs are no longer liquidy.
Drop the heat down to low. Tilt the pan away from oneself and shake it pushing the majority of the omelette to that side.
Using a rubber spatula, begin rolling the omelette starting from the near end and stopping once reached halfway.
Run the spatula underneath the omelette to make sure it is loose, keep the pan tilted down, and tap it propping the other end up.
Fill the propped up end with the gruyere cheese and carefully fold the far end down over the roll. Work quickly to prevent any browning.
Once the omelette is rolled up, quickly remove it from the pan to a plate and smear it down with butter.
Season lightly with flaky finishing salt, a twist of freshly ground black pepper, and some fresh chopped chives.