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Omelette aux fines herbes

By Le Cordon Bleu
13 August 2014 5:07 PM Updated 14 Aug 2014

Omelette aux fines herbes

Photo: Flickr | Dissonancefalling

Second to the best way we like our eggs – plain and creamy in the middle – this one's done with lots of herbs. 

Recipe serves 4-6
Difficulty: Easy
Preparation time: 10 minutes
Cook time: 15 minutes

12 eggs
120g butter, clarified
A pinch of salt and pepper
5 sprigs chervil, finely chopped
5 sprigs chives, finely minced
v tarragon, finely chopped
5 sprigs parsley, finely chopped

To serve
30g butter, clarified
A pinch of salt and pepper

1. Pick the leaves off the chervil, parsley and tarragon, and trim the bottoms off the chives.
2. Blanch the herbs separately in boiling salted water, then refresh immediately in ice water. Squeeze out the excess water and finely chop. Warm a large plate, and brush the center with melted butter.
3. Lightly season with salt and pepper. Set aside in a warm place.
4. Break the eggs into a large bowl, season and whisk well. Mix in the chopped herbs. Heat the clarified butter in the omelette pan over medium heat. When the butter is hot, pour the egg mixture into the pan, Stir gently with a fork, lifting the bottom to allow the uncooked egg to flow underneath. The eggs should not set too quickly or take on too much colour.
5. Once the eggs are almost completely set, that is, they can no longer be stirred, give the pan a good shake or tap. Lift the pan almost vertically; with the aid of the fork, fold the omelette in half and slip it onto the prepared plate, folding it again onto itself. Cover with a clean kitchen towel and press along the sides, forming points at each end.
6. Brush the top of the omelette with clarified butter before serving.

This recipe can be found in the food movie, The Hundred-Foot Journey

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