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3 free range eggs
sea salt and freshly ground black pepper
15g unsalted butter
40g smoked salmon
½ teaspoon olive oil
optional: some finely cut chives
French Master chef Raymond Blanc gladly shares his kitchen secrets with us. He is a star in frying omelettes! We also love omelettes so we are Monsieur Blanc at-home-students. That's not so easy, especially not if you want to photograph the whole proces at the same time.
How monsieur Blanc makes an omelette
Roughly chop the salmon.
Gently beat the eggs.
Add salt and pepper to taste.
Heat the butter in the frying pan.
Now it gets tricky!
Pour the eggs into the foaming frying pan and allow them to set for a few seconds.
First the bottom will lightly set, then you immediately push the edges back into the liquid centre.
Wait a few seconds and repeat this process. Please note, this is going very fast! (Do not take photos!)
Repeat this process until the whole omelette is set but still soft in the centre.
Scatter the salmon on the centre and cook the omelette a few seconds longer.
Slide the omelette onto a plate and roll it.
The snazzie touch: sprinkle chives on.
Our omelette does not come near the French Chef's one, but it tastes very good. We do not give up, practice makes perfect! Bon appétit!