Ingredients
- 2tsp butter
- 3 eggs
- 1T cream or milk
- ¼ grated cheese
- 2T smoked salmon, roughly flaked
- Your choice of soft herbs so long as it includes chives
Omelette with salmon and herbs
Method
- Select a well-seasoned or non-stick pan and place of a gentle heat
- In a cup whip together the eggs, milk, a pinch of salt and pepper
- Add the butter to the pan, if the temperature is correct it foams but doesn’t colour; if it goes brown clean the pan and try again
- With the butter foaming tip in your egg mix, then with a fork gently move the mix around the pan so long as it is loose enough to cover your forks trail
- Once the eggs begin to set, cover half the omelette in the flaked salmon, cheese, and fresh herbs
- Add a good grind of fresh pepper
- At the point the eggs are almost set fold the clean side of the eggs over the filled side
- This can take practice and perseverance
- Gently tip the pan to invert the omelette onto a warmed serving plate
- Scatter with more herbs and serve immediately
Comments
When I was training as a chef one of my lecturers said something curious that it has stuck in my mind; “when you understand eggs you understand cooking”. Seeing as I almost understand omelettes suggests that we are never done learning the art of cooking. Fortunately, when you’re spoilt with quality eggs (like at the market) your job half done!
