PERFECT FRENCH OMELETTE
Serves: 2
2 tbsp (30 mL) unsalted butter, cut into 2 pieces
1/2 tsp (2.5 mL) vegetable oil 4 large eggs plus 2 large yolks, chilled
Salt and pepper
2 tbsp (30 mL) shredded Gruyère cheese
4 tsp (20 mL) minced fresh chives
1. Adjust oven rack to middle position and heat oven to 200 F (95 C). Place 2 heatproof plates on rack.
2. Cut 1 tbsp (15 mL), butter in half and set aside. Cut remaining 1 tbsp (15 mL), butter into small pieces, transfer to small bowl, and place in freezer while preparing eggs and skillet.
3. Meanwhile, heat oil in 8-inch (20-cm), non-stick skillet over low heat for 10 minutes. Crack 2 eggs into medium bowl and add 1 egg yolk. Add 1/8 tsp (0.5 mL), salt and pinch pepper. Break egg yolks with fork, then use fork to beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter.
4. When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Melt 1/2 tbsp (7.5 mL), reserved butter in skillet, swirling to coat. Add egg mixture and increase heat to medium-high. Use 2 chopsticks or wooden skewers to scramble eggs, using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner), and smooth eggs into even layer using heat-resistant rubber spatula. Sprinkle omelette with 1 tbsp (15 mL), Gruyère and 2 tsp (10 mL), chives. Cover skillet with tight-fitting lid and let sit for 1 minute for runnier omelette or 2 minutes for firmer omelette.
5. Heat skillet over low heat for 20 seconds, uncover, and, using rubber spatula, loosen edges of omelette from skillet. Place folded paper towel on warmed plate and slide omelette out of skillet onto paper towel so that omelette lies flat on plate and hangs about 1 inch (2.5 cm), off paper towel. Using paper towel, roll omelette into neat cylinder and set aside. Return skillet to low heat and heat for 2 minutes before repeating instructions for second omelette, starting with cracking eggs into medium bowl and adding 1 egg yolk.
6. Serve.