Herbs to Use in a Cheese Omelet

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The only thing better than a regular cheese omelet is a cheese omelet with a few special herbs. Learn about herbs to use in a cheese omelet with help from an executive chef in this free video clip.

Part of the Video Series: Diverse Recipes
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Video Transcript

Hi, I'm Michael Ferraro, executive chef at Delicatessen in Manhattan in the Soho area, and today I'm going to show you guys how to make the perfect fine herb omelet with cheese. I'm going to quickly run you through our ingredients that we have here. We have three organic free range eggs, the herbs that we're going to be using today. We have chive, parsley, tarragon, and chervil. We have some whole butter and we're going to use fresh goat cheese for this recipe. And then salt and pepper. The tools that we'll need is a non-stick pan, 8 inches works fine, a knife and a rubber spatula. So for step 1 what we want to do is you want to crack our eggs into a bowl. Make sure you don't get any shells in there. Okay so what I've done here is I've chopped our herbs. You want to use what is referred to as fine herbs. They are basically soft herbs. So what we did was we got some fresh chervil and we just roughly chopped that up. We minced fresh chive. And again you always want to use fresh herbs. Tarragon, tarragon is a very strong herb so you want to use it sparingly. And chiffonade of parsley. A pinch of salt and a pinch of pepper. And we're going to go ahead and whip this up. While I'm doing this I'm going to also preheat my pan over a medium heat. So here I have our nonstick pan preheated over about medium heat. I have about a teaspoon of whole butter, our nonstick spatula, and our whipped eggs with herbs. Now the important part is when you're cooking the omelet to make sure you agitate the eggs the whole time. You don't want to get any color on the eggs. So our butter goes in. You don't want to brown the butter, just basically melt it. Once the butter's melted you can go ahead and add in the eggs. And now you want to begin to agitate the eggs. This will prevent any brown spots on the eggs, they'll keep the omelet fluffy. Now at this point you only want to cook the eggs just about 75 percent and then just the excess heat from the pan will go ahead and cook the omelet all the way through. So what we want to do is a little trick that we use, is to tap the bottom of the pan and that will flatten out the bottom of the omelet. At this point I'm going to shut off the heat and I'm going to add the goat cheese through the center of our omelet. So here you see that our eggs are not completely cooked through. Again, the heat from the eggs is going to cook it through fully once we fold it over. I have placed the goat cheese through the center of the omelet so this is going to be for our trifold. So what we want to do is fold one third of the eggs over the cheese, and then flip it out onto our pan. So at this point you can shape the omelet a little bit, but there you have it. A trifold fine herb omelet with goat cheese. Again I'm Michael Ferraro, executive chef of Delicatessen in Manhattan, and I've showed you guys the perfect fine herb and cheese omelet.

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