A Riff on The Bear's Omelette
A Real French Omelette
If you worked in the industry, triggers abound in Seasons 1 and 2 of The Bear. Whatever happened when you watched it, you know that it absolutely hit the right note when Sydney made Natalie an omelette.
Here’s what you need to understand. Most chefs show others caring consideration while assuaging their hunger by cooking for them. It’s that simple. We care because we cook. We cook because we care.
Sydney’s omelette is a classic French one. Straining the eggs, using lots of butter, and cooking them slowly enough to maintain that beautiful golden yellow is all that trained chefs learn to do. It’s a learned skill, and you can learn how to do it too. It shows you’ve learned heat control, a trademark of a good chef. That Sydney added Boursin as the filling and topped it with sour-cream-and-onion-ridged potato chips is a fun touch.
I made this omelette multiple times, first doing it precisely as The Bear did and realized I don’t like Boursin, and I am not thrilled with ridged potato chips. I had to do some reworking to suit my taste, which is fun, because that means you should feel free to make it work for you too!
Have fun with this and practice often because it’s a skill worth achieving. Nothing better than, as Elizabeth David wrote, an omelette and a glass of wine for dinner, and maybe a little green salad dressed with a simple vinaigrette on the side. It is simple perfection and a delicious achievement.
To practice your omelette making at home, I highly recommend this pan (it’s on sale right now!), and only use silicone, rubber, or wood on it. NEVER METAL. Not even your favorite stainless fork. Scratches are the bane of nonstick pans and also, those scratches detrimental for your health.
A RIFF ON THE BEAR’S OMELETTE
Serves 1
INGREDIENTS
2 to 4 ounces of the best unsalted butter you can buy. A French brand such as “La President” is excellent here or even a good Irish one.
3 eggs
1 - 2 teaspoons water
~¼ teaspoon salt
pinch of white pepper or cayenne, if you want a bit of heat
2 ounces of shredded cheese of your choice. I used a smoked gruyère
1 ounce Terra Chips. I used the salted, non-ridged exotic chips. They become soggy quickly, so be forewarned. If you want a continued crunch, go for the ridged.
chopped chives or parsley for garnish, optional
sea salt flakes
METHOD
Have all your ingredients set and ready before starting to cook your omelette. We call this mise en place.
Set up a bowl with a strainer.
Crack your eggs into the strainer and whisk them together (I used a fork) in there so the liquid strains into the bowl while the strands remain behind in it.
Add one or two teaspoons of water to the eggs, season with salt and pepper or cayenne, and whisk some more.
Heat your pan over medium-low heat. If it’s too low, the eggs will stick. Too high? The eggs will brown.
Add 1 tablespoon of butter and roll it around the pan to coat the sides and bottom as it melts.
Pour the eggs into the pan.
Let it rest without stirring for a minute.
Give the eggs a stir with the silicone or rubber spatula to break them up and create some “curds,” then let the pan rest for another 30 to 60 seconds.
Repeat the stir to create more curds, but don’t be aggressive. Ensure you keep a nice round of egg covering the pan's bottom.
If you find the eggs sticking a bit, add more butter and gently lift the egg to allow the butter to slide underneath and coat the pan. Gently settle the egg back down.
The French like a bit of runny egg. That means they don’t flip it to cook the other side. The Americans flip. If that’s what you want to do, be my guest. I’m going full French here.
Once the egg looks almost set, add your cheese to the top of the egg, aiming for around the middle of it.
Gently nudge the bottom third to fold over the cheese before clasping the handle so that you can tip the omelette onto the warm plate. It should fold into a beautiful package. Think thirds instead of the American half. The omelette’s warmth will melt the cheese.
Rub more butter all over the top of the omelette so it glistens.
Crush the chips and garnish the omelette. If using, and a sprinkle of the sea salt flakes.
Serve with a nice green salad and a cool Sancerre, and you will feel accomplished. That means you will feel very French.
Hm.... We English produce some wonderful butter too you know. As for the pan not available in the U.K as far as I can see.
I love the simplicity of a good omelette..... and caring is the best reason for cooking .
Boursin? Specifically Garlic and Fine Herbs: The first time I found that I could accept garlic. Herself served me button mushrooms , stalk removed, stuffed with Boursin .... I loved the crunch of the raw mushrooms and the hit of savouriness. That was back in 1971.....They also produce a variety with black pepper and I see that they have released a Black Truffle and Sea salt version.... I wonder.
At the best part of £8-00 a packet I'll forgo the Terra Chips and use some hand mad crisps, maybe vegetable crisps.
Puzzled by the straining of eggs... does the whole egg go through the strainer? I assume the strands referred to are the cholozas.... that support the yolk in the shell?
I am foolishly reading this as my stomach growls in hunger. I am not an official chef in that I have zero formal training but I SO get feeding to show my love and care for others.
As for the pan, now that my kids are out of the house (and I will hide it, if Iain comes over to cook), I can treat myself. Well, when my budget stops trying to strangle me, that is.