The series has finished! GET OVER IT!! To be fair, I was introduced to this dish before I was introduced to the show, and I even wrote about it in my previous blog/website wayy back. If I’m being COMPLETELY honest, I was only into this show until Season 3 Episode 1, and after that it was pretty much something I had to slog myself through just to finish it. I’m not saying that “The Bear” is a bad series, far from it actually. But it sort of lost something along the way, and probably because people hyped it too much and- WAIT A MIN! You’re not here for this unrequested yap session. You’re here for recipe advice! BAH!
Ok, a French omelette is a very tricky thing. Everything in this recipe is straightforward. There are no secret ingredients or complicated steps. It’s just technique, technique, and TECHNIQUE. Start with the right preparation. Strain your eggs for a smooth mixture, and make sure you have a non-stick pan that you’ve been taking good care of. TRUST ME. I’m not saying you can’t make this using a stainless steel pan, but it’s REALLY REALLY difficult, and I personally have never tried it, and maybe never will.
Ingredients
For the Boursin Cheese (Cheese filling):
- 110 gms of Cream cheese
- 30 gms of Softened butter
- A handful of Chopped parsley (yeah, just eyeball it)
- 1/4 tsp of Dried herbs
- 1-2 cloves of Grated garlic
- A squeeze of Lemon juice
- Black pepper (to taste)
- Salt (if necessary, taste & add)
- 3 eggs (for a 20cm omelette pan, if your pan’s bigger, may need more)
- Salt to taste
- 1 tsp of neutral-flavoured oil
- 1 tsp of Butter
- Finely chopped Spring onion greens
- Crushed Potato chips (Preferred flavour: Cream & onion)
- A glassful of Orange & Cranberry/Pomegranate juice (mixed)
Procedure
Preparing the Cheese filling:
- Add room-temperature cream cheese & butter into a bowl, followed by the parsley, dried herbs, grated garlic, black pepper, and lemon juice.
- Using a whisk, combine everything until it is uniform. Taste to check for seasoning, and add any salt if required.
- You can store this in a piping bag or in a bowl in the refrigerator. (This can be made ahead of time and stored in the refrigerator or used immediately)
Preparing the French Omelette:
- Place a strainer or sieve on top of an empty bowl. Crack three eggs in the strainer (if your pan is 20 cm), and whisk them using a fork and let the mixture drain completely.
- Season with salt, and whisk again until combined.
- Heat up a non-stick pan until moderately hot. (The pan shouldn’t be too hot for its sake!) Add the oil & butter. The butter shouldn’t sizzle when added into the pan.
- Add the eggs and keep mixing the mixture with a silicone spatula. The eggs will start to scramble and form curds. Make sure the curds formed are as small as possible. After mixing for a few seconds, stop and scrape the sides of the pan.
- Start mixing again until all the egg is barely set and there is no runny egg. Take the pan off the heat and pipe a single line of your cheese mixture. (Tip: If you’ve kept your cheese mixture in the fridge, let it sit for 15 mins before piping. If you don’t have a piping bag, use a spoon to add dollops of cheese in a straight line.)
- Make sure the omelette has released from all sides in the pan. Now, gently fold the omelette using the cheese as a rolling log from one end to the other end.
- When you reach the other end, fold the omelette from the other side to seal it. Once it’s done, take it onto a plate with the seam side facing downwards.
- Brush the top of the omelette with a knob of butter for extra gloss & shine. Garnish with spring onion greens and crushed potato chips.
- Serve the omelette with a cold frosted glass of 50% orange & 50% cranberry/pomegrante juice.