Omelette with Cream and Sea Salt
Breakfasts • French
Description
A very simple recipe where eggs are combined not with milk, but with rich cream. The omelette is removed from the heat before it is fully cooked—it will finish cooking on the plate. Recipe by John Smith, chef at a popular American restaurant.
Ingredients
- Chicken Egg 3 pieces
- 33% Cream 0 fl oz
- Butter 0 oz
- Ocean salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Crack the eggs into a bowl, add salt, pepper, and cream.
Step 2
Whisk until smooth.
Step 3
Heat a skillet over medium-high heat. Melt the butter. Once the butter has melted and stops sizzling, pour the eggs into the skillet while stirring vigorously.
Step 4
When the omelet is two-thirds cooked, fold it in half and remove it from the heat — it will finish cooking while folded.
Step 5
Serve with any favorite ingredients, such as salmon, vegetables, and cream cheese.
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