Omelet
This recipe is inspired by the classic French omelet technique by chef Jacques Pepin. The goal is perfectly soft, juicy, and creamy eggs without it becoming runny and without adding any cheese. Make sure you get the best eggs, organic butter, and extra virgin olive oil.
Crack <quantity>2</quantity> eggs and add them to a bowl. Add salt to taste
Whisk the eggs vigorously for 30 seconds until the whites and yolks are fully combined
Drizzle <quantity>2<unit>tsp</unit></quantity> of extra virgin olive oil and add <quantity>1½<unit>tbsp</unit></quantity> of butter to a pan over medium heat until the butter is melted
Pour the eggs over the pan and keep pushing the curd to one side. If the eggs set too fast, take the pan off the stove
Turn off the stove when the eggs are partly set and runny, and distribute the runny part throughout the whole surface of the pan
Remove the pan from the heat and fold the omelet with the help of a spatula, leaning the frying pan. Roll it onto a plate
Add <quantity>½<unit>tbsp</unit></quantity> of butter on top of the omelet and spread it a little bit. Season with black pepper to taste. The omelet is ready
Eat your creamy omelet while still hot. Enjoy!
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