Ludos Omelet Recipes
LUDO'S OMELET
Provided by Chef Ludo Lefebvre
Yield Makes 1
Number Of Ingredients 7
Steps:
- This omelet is as smooth as crème brûlée. To achieve this texture, whisk eggs-and fresh eggs are key-in a medium bowl until very, very well combined (we're talking no strands of egg white remaining, but be careful not to incorporate too much air). Want to get super fussy about it? Strain beaten eggs though a fine-mesh sieve into a small bowl.
- Place 1 tablespoon butter in a cold 8" nonstick skillet and melt over medium heat. The butter doesn't just keep the omelet from sticking, it also adds savoriness, so use the good stuff. Oh, and if it sizzles, it's too hot.
- Pour eggs into the pan and season with kosher salt and white pepper (not black, so you don't overwhelm the flavor of the eggs). "An omelet is as much about tasting the eggs as the fillings," Lefebvre says.
- Using a rubber spatula, stir eggs quickly and constantly in a rough figure-eight pattern while moving skillet in a circular motion. Periodically scrape down the sides of the pan so that overcooked bits won't ruin your omelet.
- As soon as the eggs begin to coagulate, about 2 minutes, shake the skillet to settle any uncooked egg. The eggs should be nearly cooked through underneath but still runny on top. Lift an edge of the omelet to check that it's holding together. If it does, it's ready to fill. Take pan off the heat and let sit 1 minute.
- Dollop the Boursin across the center of the eggs ("it melts so smoothly," Lefebvre says) at a slight angle from the skillet's handle. This positioning cleverly sets you up to grip the handle with your left hand and flip the omelet onto your plate when the time comes.
- Starting at the edge closest to you, use your spatula to gently roll up the omelet at about 1 1/2" intervals. When you're about halfway through, add 1 tablespoon butter to the skillet. It will help prevent any sticking and adds a pretty sheen to the eggs.
- With your spatula, finish rolling up the omelet, then tip the skillet up and over the plate, using the spatula to help you flip over the omelet so it sits seam side down on the (warmed) plate. To finish, top with fleur de sel and chives.
LIGHT AND FLUFFY OMELETS
Steps:
- Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
- Serve immediately.
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LUDO LEFEBVRE'S OMELET RECIPE | BON APPéTIT
2015-03-24 Step 2. Heat 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Once the butter just begins to foam (don't let it sizzle), add eggs and …
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3.9/5 (56)Estimated Reading Time 2 minsServings 1
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- Whisk eggs in a medium bowl until very, very well combined (there should be no strands of egg white remaining, but be careful not to incorporate too much air). To make sure eggs are really smooth, strain through a fine-mesh sieve into a small bowl.
- Heat 1 Tbsp. butter in an 8" nonstick skillet over medium heat. Once the butter just begins to foam (don't let it sizzle), add eggs and season with fleur de sel and pepper. Using a rubber spatula, stir eggs very quickly and constantly in a figure-eight pattern while simultaneously moving the skillet around in a circular motion. Scrape down the sides of the skillet as you go to avoid dry bits in your omelet.
- As soon as eggs begin to coagulate, which will take about 2 minutes, shake skillet to settle any uncooked egg. Keep stirring and moving pan in a circular motion until eggs are nearly cooked through on the bottom but still runny on top (or baveuse, as the French say), about 1 minute. Lift an edge of the omelet to check that it is holding together; the underside of the omelet should have taken on no color. Remove pan from heat and let sit 1 minute to help omelet release from skillet and maintain its smooth texture.
- Spoon dollops of cheese across the center of the omelet, working perpendicular to the skillet's handle, setting you up to hold the handle with your left hand and flip the omelet onto your plate when the time comes.
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