In the Kitchen: French Omelet

We’re making a French Omelet with Executive Chef Tyler Demora of Local 121.

3 large eggs
1 ½ tsp butter
pinch of sea salt and black pepper
one small bunch of chives minced

french omelet finished

Start with whisking egg in bowl vigorously from side to side until all white is homogenized,
Put ¾ of butter in a cold non-stick pan
Pour in egg and stir and shake pan on very low flame until egg starts to cook
Continue to stir
Once egg are set begin to fold in wards
The objective is to make lots of small curds of eggs and no color at all
For a smooth and super tender omelet
Place on plate, rub the rest of butter on omelet, sprinkle with salt, pepper, chives

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