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Le Cordon Bleu News, 08/18/2014
Omelette with spiced herbs
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About this recipe

The test of a true chef is cooking eggs properly. A traditional French rolled omelette originally has no color - meaning no hint of brown - no wrinkles and is a little runny on the inside.

Recipe - Omelette with Spiced Herbs

Serves: 8 – 10

Preparation time: 10 minutes
Cook time: 5 minute

In this recipe:

  • eggs
  • coriander
  • parsley
  • chives
  • green chilies

 

 


 

 

Wine pairing:

  • This dish is truly delicious but contains three challenges: the herbs, the chilies and the eggs themselves. It is said that egg yolks tend to create a film in the mouth that makes wines taste acidic and thin. The best option would be to go for a Belgian style Wheat Beer flavoured with coriander and citrus peels. The fine effervescence will act as perfect palate refresher while the light fragrant aromas will be able to handle the heat from the chilies and the tang from the herbs well.

Ingredients

Principal ingredients
20 eggs, farm fresh
a handful of mixed herbs: coriander, chervil, parsley, tarragon and chives, finely chopped
2 green chilies, finely minced
salt and pepper
150 g butter, clarified
1 bowl of iced water
To serve
50 g butter, clarified
salt and pepper
Decoration
1 bunch spring onions, finely chopped
1 red pepper, finely chopped
1 punnet micro-coriander leaves
1 banana leaf (optional)

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Method

  1. Get ready: Break the eggs into a large bowl and whisk lightly. Mix in the chopped herbs, and chilies. Season with salt and pepper.
    Finely slice the spring onions and the red pepper into julienne (fine strips) then reserve in ice cold water.
  2. Cook the omelette: Heat the butter in a pan over a high heat until it has melted. Pour the eggs into the pan and use one hand to mix with a fork and the other hand to shake the pan. When the eggs are cooked to your taste (from runny to well-done), leave them for a few seconds in the pan without mixing.
    Note: for a successful omelette you need a hot pan
  3. Roll the omelette: Remove pan from the heat. Tilt the pan almost vertically. With the help of the fork, roll the omelette down the pan towards the outside edge. Lightly tap the handle of the pan so that the omelette slides towards the edge of the pan.
  4. Finish: Place the rolled omelette back on a high heat for a few seconds until it is slightly golden. Serve it on a warm plate and brush its top with clarified butter. Remove the spring onions and the red pepper from ice water and pat dry. Sprinkle with the reserved strips of red pepper, spring onions and micro coriander leaves.

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