You can do more than melt the eponymous cheese with a raclette because the cooktop, which works like a flattop grill, doubles as a griddle for quick-cooking foods, such as eggs. The raclette trays, or coupelles, in which you melt the cheese, also work as omelet molds; just place the coupelle on the griddle to set the bottoms of the eggs, add the ingredients, and use the heating element underneath to set the tops. You also can cook scrambled, over-easy and sunny-side-up eggs on the nonstick griddle surface just as easy as you can in a pan.
Things You'll Need
- Milk or cream
- Cooking spray or oil
- Omelet ingredients: diced peppers, onions, ham, small handful of grated Cheddar cheese (optional)
Place the cooktop on the raclette griddle-side up and set the heat to medium-high. Let the griddle come to temperature while you prepare the eggs.
Beat eggs with a pinch of salt and a light drizzle of milk or cream, just enough to lighten the color and homogenize the yolks and the whites.
Beat tiny pinches of cold butter into the eggs, if desired. Little bits of butter dispersed throughout the omelet give it a smoother mouthfeel and help browning.
Oil a raclette tray with a spritz of cooking spray or a light sheen of olive oil and fill it halfway with the beaten-egg mixture. Place the tray on the griddle.
Cook the eggs on the griddle until they set on the bottom, about 3 to 4 minutes, then transfer the raclette tray to its slot underneath the griddle. Cook until the edges start to set, about 2 minutes.
Add the omelet ingredients to the top of the eggs when the edges start to set. Cook the omelet for another 2 minutes and lift it from the tray with the supplied raclette spatula.
Oil the griddle side of the cooktop liberally and place it on the raclette griddle-side-up. Set the heat to medium.
Beat the eggs with a touch of cream and season to taste. Pour the beaten eggs on the griddle surface.
Cook the eggs until the bottoms start to set, then scramble them with the raclette spatula. Cook the eggs to the desired doneness, stirring and scrambling frequently but not constantly; about 2 minutes at medium gives the eggs a moist, soft consistency, and 3 or more gives them a firmer, lightly browned texture.
Over-Easy and Sunny-Side-Up
Oil the griddle side of the cooktop liberally and place it on the raclette griddle-side up. Set the heat to medium-high and let it warm up for a few minutes.
Crack 1 or 2 eggs on the griddle and season the tops with salt and pepper.
Cook the eggs until the bottoms set and cover them with an inverted raclette tray for about 45 seconds for sunny-side-up. Remove the eggs from the griddle with the spatula and serve.
If you want over-easy or over-hard eggs, cook until the bottoms set and flip them with the spatula. Cook for 30 seconds for over-easy eggs and 1 minute for over-hard eggs. Remove the eggs with the spatula and serve.