Empty My Fridge
The Perfect Omelette EVERYTIME! | Chef Jean-Pierre
Ingredients
- Butter1 oz + 2
- Egg6
- Salt
- Black pepper
- Parsley · chopped2 tbsp
- Ham2 oz
- Cheddar cheese · grated1 oz
- Parmesan cheese · grated1 oz
Instructions
- Whisk the eggs thoroughly with salt and pepper in a glass bowl, then stir in the parsley and the cold butter cubes.
- Put about 1 ounce of cold butter in a cold pan over medium to medium-low heat. Once the butter is foaming and the pan is around 250–275°F, pour in the eggs.
- Stir constantly with a wooden or silicone spatula for 60 to 90 seconds to form small curds, until the eggs cover the bottom of the pan.
- Clean the edge of the pan and turn off the heat. Scatter the ham and cheese over the eggs and wait 3 to 4 minutes for the cheese to melt.
- Fold the omelette carefully.
- Before serving, rub more butter over the top for shine and sprinkle with grated Parmigiano Reggiano.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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EggCheeseParmesan cheeseCheddar cheeseHam
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