Jacques Pepin Fine Herbs Omelet
We recently found Jacques Pepin on a bookshop shelf just due to the sheer size of his cookbook. I then searched the internet and found this delightful (and helpful) chef. What a treat!
10 large eggs, preferably organic
¼ teaspoon salt
½ teaspoon pepper
½ cup loosely packed chopped fresh herbs (1/4 cup parsley, and 1/4 cup combined tarragon, chives and chervil)
1 tablespoon canola oil
2 tablespoons unsalted butter
How he goes about it: (Watch the video!!)
Using a fork, beat the eggs, salt and pepper in a bowl until thoroughly mixed. Stir in the herbs.
Heat half the oil and butter in a 10-inch nonstick skillet over high heat. When the oil and butter are hot, add half the egg mixture. Stir continuously with a fork, shaking the pan, for about 2 minutes to create the smallest-possible curds. When most of the egg is solid, cook it without stirring for 10 seconds to create a thin skin on the underside.
Roll the omelet by folding over one side and then the opposite site, and invert it onto a plate. Repeat with the remaining ingredients to make a second omelet. Cut each omelet in half.