Yield: 6 servings
* 1 stick butter
* 18 eggs (3 per person)
* 1/2 cup heavy cream
* 1 tablespoon crushed white peppercorns
* 1 bunch chives, finely chopped
* 1 bunch chervil, finely chopped
* 1 tablespoon sea salt
* Roasted mushrooms and watercress, as accompaniment, if desired
* 1 (9-inch) non-stick saute pan
* Heat resistant spatula
* 4-ounce ladle
* Cook's note: The individual omelettes (3 eggs) need to be cooked
Preheat the oven to 450 degrees F.
To clarify the butter, put it in a small pot over low heat and slowly
bring to a simmer. Cook over low heat until the butter separates. When
the milk solids fall to the bottom and the golden butter- fat rises to
the surface remove from heat. Set aside
Cook's note: I like to clarify the butter because whole butter has
milk solids that will burn. This gives your omelette dark spots.
Crack the eggs into a medium mixing bowl and pour in cream. Add pepper
and whisk until well incorporated and foamy.
Preheat the pan over medium heat. When the pan is heated, add 2 or 3
tablespoons of clarified butter. Turn the heat down slightly. Using a
4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula,
start stirring quickly.
Cook's note: This is to heat the eggs through so they set like a
custard. Keep swirling them around so the eggs aren't in 1 spot long
enough to burn.
Once the eggs begin to set, stop stirring. Put the pan in the oven and
cook for 1 1/2 minutes. When you remove the omelette from the oven it
should still have a soft custard touch.
Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.
Cook's note: Using an oven glove to hold the handle, tip the pan
sideways and roll the omelette onto a plate with a spatula.
Serve with roasted mushrooms and watercress.