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Oct 19, 2017
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Posts Tagged ‘eggs’

Recipe: Cloud Eggs

Thursday, September 14th, 2017

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Cloud eggs are the latest Instagram-worthy breakfast trend. They are so simple to put together, and they make a gorgeous presentation. The egg whites are fluffed up beforehand, so they are soft and airy. The pesto underneath adds lovely herbal seasoning, and the runny yolk provides a nice texture. Serve alongside toast and bacon or sausage.

 

Cloud Eggs
Inspired by a recipe from Rachel Ray Every Day  
6 servings

6 eggs
3 Tbsp. pesto
Kosher salt and freshly ground black pepper, to taste

• Preheat the oven to 450 degrees. Lay out a baking sheet with a sheet of parchment paper.
• Separate the eggs, carefullly keeping the yolks intact.
• Whip the egg whites with an electric beater on medium speed until fluffy and stiff.
• Spoon the fluffy whites into 6 mounds atop the parchment paper. Use the back of the spoon to make an indentation in the middle of each white. Gently place ½ tablespoon pesto inside each indentation. Season the egg whites with salt and pepper.
• Bake 3 minutes, then remove the baking sheet from the oven. Carefully spoon 1 egg yolk into each indentation, then bake 2 to 4 minutes to your desired doneness. Serve immediately.

Photo by Amrita Song 

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings. 

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Recipe: Eggs Kejriwal

Baked: Eggs Kejriwal

Friday, April 7th, 2017

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The story behind this Indian dish goes that a man named Kejriwal was from a strict vegetarian community – even eggs were off-limits there. When he would visit a sports club in Mumbai, he indulged in a favorite dish: an egg on cheese toast covered with green chile chutney. It was was so tasty, the club added it to the menu, calling it Eggs Kejriwal.

I’ve created my own version of it using a soft burger bun, American cheddar, a perfectly fried egg and homemade serrano chile chutney. The chutney packs a nice kick at the end, but it’s definitely doable for those who can’t tolerate too much heat. You’ll have quite a bit of chutney leftover, but it will last three months if covered in the refrigerator. It’s lovely smeared on a sandwich with some cooling cucumbers or atop a burger or taco.

 

Eggs Kejriwal
1 serving

¼ medium red onion
3 serrano peppers, seeded
3 oz. fresh cilantro
½ oz. fresh mint
1 garlic clove
1 Tbsp. sugar
2 tsp. lemon juice
¾ tsp. kosher salt
2 slices cheddar cheese
1 split burger bun
2 tsp. butter
2 eggs

• Preheat the oven to 400 degrees.
• In the bowl of a food processor or blender, puree the onion, peppers, cilantro, mint, garlic, sugar, lemon juice and salt to make a chutney. Set aside.
• Put 1 cheese slice atop each bun half. Place on a baking sheet and toast 6 minutes, until the cheese is melted.
• Meanwhile, in a nonstick skillet over medium heat, melt the butter. Crack the eggs in the skillet and fry to desired doneness.
• Place the toasted buns on a serving plate. Top each with an egg and liberally cover with the chutney. Serve immediately. The remaining chutney will keep, covered and refrigerated, up to 3 months.

Amrita Song is the owner and baker at Mila Sweets and blogs at Chai & Dumplings

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Meatless Monday: Asparagus Frittata

Monday, May 9th, 2016

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In our zeal for the return of farmers markets, we snagged one too many bunches of fresh spring asparagus last weekend. Tonight, we’re turning to a classic “use up extra produce” recipe – a frittata. Though this recipe calls for a jar of white asparagus, you can easily substitute fresh white or green asparagus, too. Just be sure to trim the tough woody ends from the spears before you toss them in with sauteed potato, garlic, onion, egg whites and a generous handful of fontina cheese. Bake, then broil the top to a golden-brown for a meat-free masterpiece. Get the recipe here.

 

Just Five: Matzo Brei

Thursday, April 28th, 2016

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Matzo brei is a traditional dish during Passover, but it is also a practical dish regularly requested in my home. There are more versions of this dish than you can shake a kugel at, but my favorite incorporates the flavors of traditional bagels and lox (smoked salmon, red onion and capers).

As my oldest child prepares to go off to college, I’ve realized how important it is to send her out there with a few basic dishes in her repertoire. This dish is a great protein bomb with the added benefit of some omega-3s from the salmon (brain food!). Gild the lily and serve it with a scoop of sour cream and some fresh chopped dill on top, if desired. Chag sameach!

 

Matzo Brei
4 servings

4 unsalted matzos
8 eggs
Kosher salt and freshly ground black pepper to taste
1 red onion, thinly sliced
3 Tbsp. butter
4 oz. smoked salmon or lox, cut into bite-sized pieces
3 Tbsp. capers

• Place the matzos under running water for 20 seconds, until beginning to soften but are not mushy or falling apart. Break into bite-sized pieces and set aside.
• In a medium mixing bowl, whisk together the eggs until combined. Season with salt and pepper to taste. Set aside.
• Place the onions in a large, dry skillet over high heat and quickly toss until they start to brown, about 2 minutes. Add the butter and saute until the butter just starts brown and smells nutty, about 3 minutes.
• Reduce the heat to medium-low and add the matzo, stirring to coat with butter, then add the eggs. Stir constantly until the eggs start to set, about 3 minutes. Add the salmon and cook 1 minute. Sprinkle the capers over the matzo brei and serve immediately.

Baked: Eggs en Cocotte

Wednesday, January 13th, 2016

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I first tried eggs in cocotte during brunch at Brasserie. A piping hot cast-iron skilled arrived at my table filled with bacon and creamy spinach topped with fresh eggs and served with crisp smashed potatoes. (Want to try your hand at Brasserie’s version? Click here for the recipe.)

Versatility is eggs en cocotte’s greatest strength. For my home version, I added smoked salmon, broccolini and creme fraiche – all because they were at hand in my refrigerator. For perfect baked eggs, pull the dish from the oven just before the whites are set. They will continue cooking a few minutes after removing from the oven. This dish makes a wonderful brunch addition or a decadent weekday breakfast all for yourself. Enjoy and happy baking!

 

Eggs en Cocotte
6 servings

1 Tbsp. olive oil
1 bunch broccolini, woody ends removed
½ cup chopped mixed mushrooms
12 oz. smoked salmon
6 Tbsp. creme fraiche, divided
Kosher salt and freshly ground black pepper, to taste
12 eggs
Handful chopped green onions

• Coat 6 ramekins with nonstick spray and place in a large deep baking dish. Preheat the oven to 375 degrees.
• In a saucepan, warm the olive oil over medium heat and saute the broccolini and mushrooms about 5 minutes, until softened and fragrant. Set aside.
• Evenly divide the smoked salmon and place the slices in the bottom of the ramekins, then top each with ½ tablespoon creme fraiche. Season with salt and pepper.
• Evenly divide the broccolini and mushroom mixture among the ramekins, then top each with 2 eggs and ½ tablespoon creme fraiche.
• Fill the baking dish with hot water until it reaches halfway up the sides of the ramekins. Carefully slide the baking dish into the oven and bake 15 to 20 minutes, until the egg whites are almost cooked through.
• Garnish with chopped green onions and let cool slightly before serving.

 

Just Five: Marinated 7-Minute Eggs

Wednesday, October 14th, 2015

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Most chefs in this town love their jobs and are all too happy to share their ideas and recipes. Recently, I had a chance to chat with Lucky Buddha chef René Cruz after a weeknight dinner. I had just slurped up a bowl of Cruz’s ramen, adding a soy sauce-marinated egg that was so delicious, I begged him to share his recipe.

A ramen egg is usually a seven-minute egg – one simmered for exactly seven minutes – resulting in a cooked white and a slightly wiggly, gooey yolk, not runny like a soft-boiled egg. They are then marinated in a potent brew of flavors and ingredients that vary from chef to chef.

Lucky Buddha’s soy-marinated egg has a few more than five ingredients, so I made some tough choices, but I ended up with a delightful treat. These eggs are great as a snack with sake bombs, sliced over a spinach salad or as a savory breakfast with rice and green onions.

 

Marinated 7-Minute Eggs
1 serving
Adapted from a recipe from Lucky Buddha’s René Cruz

2 eggs
1 cup soy sauce
2 Tbsp. white sugar
2 Tbsp. rice vinegar
2 Tbsp. coarsely chopped ginger

• In a microwave-safe bowl, whisk together the soy sauce and sugar. Microwave 30 seconds and stir until the sugar is dissolved. Whisk in the rice vinegar and ginger, then set aside.
• Prepare an ice water bath. Bring 6 cups water to a boil in a medium saucepan over medium heat. Carefully place the eggs in the water and boil 7 minutes. Remove the eggs and plunge into the ice water bath. Let rest until cool enough to handle, 3 to 5 minutes.
• Peel the eggs and place them in a zip-top bag with the soy mixture. Refrigerate at least 3 hours and up to 12 hours. Serve with stir-fried noodles, ramen, on a spinach salad or with rice and green onions.

The Weekend Project: Eggs Benedict

Friday, May 29th, 2015

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Possibly the most popular brunch dish out there, eggs Benedict is simple to DIY at home – right down to the Canadian bacon. Admittedly, this project takes longer than a weekend, but the prep work is so minimal, it can easily be accomplished in just a few minutes at the start of your week.

There are four elements to a classic eggs Benedict: an English muffin, Canadian bacon, a poached egg and luscious hollandaise. Pick up a pack of your favorite English muffins (or go all-in with the DIY concept) and some farm fresh eggs (try our plastic wrap method for a perfect poach every time). This weekend, tackle a finicky mother sauce and fire up the smoker (or not) to make Canadian bacon.

 

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The five mother sauces, as defined by the great Auguste Escoffier, are espagnole (roux and brown stock), velouté (roux and blonde stock), bechamel (roux and dairy), tomato and hollandaise. Hollandaise is considered the most difficult because it contains both egg yolks and butter. If your mixture is too hot, the yolks can become scrambled eggs, and the butter can separate if you aren’t careful. Our method uses a simple double boiler for near foolproof results.

 

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What Americans call “Canadian bacon” is a cured, smoked pork loin; the rest of the world refers to this as “back bacon.” What Canadians actually consider Canadian bacon isn’t smoked at all. The pork loin is called “peameal bacon,” named so because the cured meat was rolled in ground, dried yellow peas to prevent bacterial growth.

 

 

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Today, Canadians use cornmeal instead of ground peas, but the name remains. The only difference between Canadian bacon and peameal bacon is what you do with the loin after it is cured: smoke it or dredge it in cornmeal. We provide both options below.

 

The Gameplan
Prep: Brine the pork loin for the Canadian or Peameal Bacon.
Day 1: Prepare the Peameal Bacon or smoke the Canadian Bacon.
Day 2: Make the Hollandaise Sauce. Assemble the Eggs Benedict.

The Shopping List*
½ cup grade-B maple syrup
4 cloves garlic
4 sprigs thyme
20 sage leaves
2½ tsp. pink salt or Insta Cure No. 1 (optional)
1 6- to 8-pound pork loin
½ cup corn meal
1 Tbsp. white wine vinegar
½ tsp. white pepper
¼ tsp. paprika
1 cup (2 sticks) unsalted butter
7 fresh eggs
2 English muffins (DIY English muffins here)

*This list assumes you have salt and a lemon at hand in your kitchen. If not, you will need to purchase those items, too.

 

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Canadian or Peameal Bacon
Makes 6 to 8 pounds

1 quart water
½ cup kosher salt
½ cup grade-B maple syrup
4 cloves garlic, smashed
4 sprigs thyme
20 sage leaves
2½ tsp. Insta Cure No. 1 or pink salt (optional)
1 6- to 8-pound pork loin, cut in half
½ cup corn meal

Prep: In a large stockpot, combine all water, salt, maple syrup, garlic, thyme, sage leaves and Insta Cure No. 2, if using. Bring to a boil over high heat to dissolve the salt. Remove from heat and pour into another large stockpot and add 1 quart ice. Let cool until the ice melts.
• Place each of the pork loin halves in a 1-gallon zip-top bag. Pour about 1 quart brine into each bag to cover the meat. Divide the garlic, thyme and sage leaves evenly between the bags. Seal and remove all the air. Place the bags on a rimmed baking sheet and refrigerate at least 5 days.
Day 1: Place a baking rack on top of baking sheet.
• Remove the meat from the brine and pat dry with paper towels. Discard the brine. Place the pork loin on the racks and refrigerate at least 2 hours.
• To make Peameal Bacon, pour the corn meal on a large plate or rimmed baking sheet. Dredge the meat in the corn meal, coating it completely. Wrap tightly in plastic wrap. Peameal Bacon will keep refrigerated up to 1 week.
• To make Canadian Bacon, preheat a smoker to 225 degrees. Smoke the pork loin until a thermometer inserted in the center of the meat reaches 145 degrees, about 3 hours. Let cool. Wrap tightly in plastic wrap. Canadian Bacon will keep refrigerated up to 1 week.

 

 

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Hollandaise Sauce
Makes 2 cups

4 Tbsp. water
1 Tbsp. white wine vinegar
½ tsp. kosher salt
½ tsp. white pepper
¼ tsp. paprika
3 egg yolks
1 cup (2 sticks) unsalted butter at room temperature, diced
Juice of ½ lemon

Day 2: In a small saucepan, add the water, vinegar, salt, pepper and paprika. Bring to boil over high heat and reduce by half, about 1 to 2 minutes. Pour into a large metal or glass bowl and set aside.
• Prepare a double boiler by filling a 4-quart saucepot with 2 inches water and bring to a simmer over medium-high heat.
• Place the bowl over the saucepot, add the egg yolks and whisk until smooth and silky, about 30 seconds.
• Remove the bowl from heat and whisk in ¼ cup butter until smooth. Return the bowl to the heat, add another ¼ cup butter and whisk until incorporated. Remove the bowl from the heat and whisk in the remaining ½ cup butter. Return the bowl to the heat as needed to melt the butter and emulsify the sauce, but take care not to overheat the hollandaise or the sauce will break.
• Remove from heat and whisk in the lemon juice. Season to taste with salt and lemon juice. Cover the bowl with plastic wrap and set aside. Rewarm over the double boiler before serving if needed.

 

 

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Eggs Benedict
4 servings

8 ¼-inch-thick slices Peameal or Canadian Bacon (recipes above)
4 fresh eggs
3 Tbsp. white vinegar
2 English muffins, split and toasted (DIY English muffins here)
Hollandaise Sauce (recipe above)

Day 2: Preheat a cast-iron skillet over medium-high heat. Fry the Peameal or Canadian Bacon until browned, 2 to 3 minutes, then flip and fry 2 to 3 minutes more. Remove from heat and set aside.
• Fill a large saucepot with 2 inches water and the vinegar. Bring to a simmer over medium heat. Gently add 2 eggs to the water and poach 3 minutes, until the whites are just set, but the yolks are still runny. Remove with a slotted spoon and let dry on paper towels. Repeat with the 2 remaining eggs.
• Place 1 English muffin half on each serving dish. Top each with 2 slices Peameal or Canadian Bacon and 1 poached egg. Spoon the desired amount of Hollandaise Sauce over each Benedict and serve.

 

-photos by Michelle Volansky 

By the Book: The Perfect Egg

Saturday, March 14th, 2015

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When I don’t have the energy to come up with a good dinner, I usually make breakfast instead. It’s easy, it’s reliably good and it’s fast. I recently decided to do just that while flipping through The Perfect Egg: A Fresh Take on Recipes for Morning, Noon and Night by Teri Lyn Fisher and Jenny Park.

Of course there were plenty of options for other meals. Dishes are readily available for any time of day, from typical breakfast to snacks, lunches, dinners, afternoon treats and even sweets. I passed up a tempting recipe for Egg Clouds – a cute dish of whipped egg whites with Parmesan baked with a sunny yolk nestle in each dollop. I also firmly passed on the poached yolk-stuffed ravioli. Maybe I’ll try it on day when I’m feeling particularly ambitious or apathetic toward failure.

 

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Alas, yesterday was a breakfast-for-dinner kind of day, and I was in the mood for classic buttermilk pancakes. I don’t like the fruit and other mix-ins nearly as much – blueberry pancakes aren’t my thing. But I did appreciate the eight variations that Fisher and Park provide like carrot cake, chai and whole-wheat or bacon and chive.

 

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However, these plain pancakes hit the spot. They were fluffy, a little tangy from the buttermilk and delivered perfectly crisp edges from a hot, generously buttered pan. Served with a bit of breakfast sausage and maple syrup, they were the perfect breakfast-for-dinner meal.

 

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Buttermilk Pancakes
Makes 8 to 10 5-inch pancakes

1 cup all-purpose flour
1½ Tbsp. superfine sugar
1 tsp. baking powder
½ tsp. baking soda
½ tsp. kosher salt
1 egg, lightly beaten
1 cup buttermilk
6 Tbsp. unsalted butter, melted and cooled, divided
½ tsp. pure vanilla extract
Unsalted butter and maple syrup, for serving

• Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl, mixing well. Stir in the egg, buttermilk, 2 tablespoons of melted butter and vanilla just until the ingredients are evenly distributed but the batter is still lumpy. Do not over-mix.
• Place a large griddle or skillet over medium heat, add 1½ teaspoons of the butter, and when the butter melts, swirl the pan to cover the bottom evenly. Making 3 to 4 at a time, ladle ¼ cup of the batter into the skillet and cook for 4 to 5 minutes, until bubbles form on the top of the pancake. Carefully flip the pancake over and continue to cook for 3 to 4 minutes, until cooked through. Transfer the pancake to a serving platter. Cook the remaining batter in the same manner, adding butter to the pan as needed.
• Serve warm with butter and maple syrup.

Reprinted with permission from 10 Speed Press

Make your case. What is the best breakfast item: pancakes, waffles or French toast? Tell us why in the comments below for your chance to win a copy of The Perfect Egg.

 

Meatless Monday: Shakshuka

Monday, January 5th, 2015

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After all that holiday merriment, the last thing we want is a bowl of creamy pasta adding more weight to our already burdened bellies. Tonight, we crave the simple pleasure of spicy stewed tomatoes crowned with sunny egg yolks, dots of bright parsley and salty feta. One of our favorite fast dinners, it’s also an excellent cure for any symptoms still lingering from the past weekend’s parties. There’s a reason we originally called this 2 a.m. Shakshuka, after all. Get the recipe here.

 

-photo by Greg Rannells

By the Book: Jody Williams’ Omelets

Saturday, November 29th, 2014

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This one time, on the Internet, I watched Jacques Pépin demonstrate the proper creation of a French omelet. It was a five-minute video tutorial, narrated by his dulcet Gallic tones, and yielded a two-egg, tri-fold beauty that all but shimmered on the plate.

I’ve been trying to replicate it ever since, with marginal success. This is partly due to Pépin‘s rigid omelet wisdom: The omelet must be cooked in butter, the eggs mixed with water, and only certain herbs used. The inside must be slightly runny. It must not betray a single streak of browning on its exterior. The times I got it all right were, suffice it to say, scarce. There’s a reason the French omelet is considered a mettle-test of any chef’s hand.

In Buvette: The Pleasure of Good Food, Jody Williams will guide you through preparing a French omelet on the stovetop, but she also proposes a different solution: use the oven. In her recipes and work as chef-owner of two restaurants in New York and Paris, also named Buvette, Williams excels at these kind of subtle workarounds. In fact, that subtlety in the face of the staid rigors of French cooking is likely what makes her such an interesting chef. (Meet Williams in person at the next Sauce Celebrity Chef Series event Dec. 8 at The Restaurant at The Cheshire. Details here.)

While thumbing through the cookbook, expect clean layouts and concise recipes, sometimes so intuitively written as to be confusing. But Williams’ voice shines through most every few pages in the form of small pullouts, offering deft solutions for washing basil, making crème fraiche or figuring out what to do with squeezed lemon halves (spoiler: use the remaining juice as hand sanitizer). I tested her French omelet method against Pépin’s, and though I prefer a fluffier texture than Williams’ recipe prescribes, the results were and delicious and easy to pull together.

 

 

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Omelets are best made by spreading your ingredients on a cutting board beforehand so that you might add pinches or fistfuls as needed. While the oven preheated, I chopped dill, tarragon and chives and whisked eggs.

 

 

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After buttering the skillet and adding the eggs, I placed it all in the oven. (If your skillet has a plastic handle, be sure to wrap it in foil several times to protect it.) Allow the egg to set about 2 minutes (shake the skillet to be sure), and add any desired extras; I used Virginia ham and Grand Cru cheese. Return to the oven for the remaining cook time.

 

 

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Plating the omelet requires a slight bit of finesse (see above for my best effort), but it should slide from the skillet and fold neatly. Press down gently with a fork to keep the omelet from springing open. Williams recommends a glass of wine to go with, but on a Saturday morning, a stout shot-and-a-half of espresso works just fine, too.

 

Omelets
Makes 1 omelets

2 large eggs
Coarse salt
3 Tbsp. chopped mixed leafy herbs (I like a mix of chives, chervil and tarragon, but use whatever you like and is fresh)
1 Tbsp. unsalted butter
Freshly ground black pepper

• Preheat the oven to 400 degrees.
• Crack the eggs into a bowl and add a large pinch of salt. Vigorously whisk together and stir in two-thirds of the herb mixture. Set the egg mixture aside.
• In a small, 6-inch diameter saute pan set over medium heat, melt the butter. (If your pan is not well seasoned you may need more butter.)
• As the butter melts, tilt the pan to make sure the butter evenly coats the pan. Pour in the whisked eggs and continue cooking over medium heat until the eggs begin to set, but are not cooked through, roughly 3 minutes, keeping in mind that the eggs will continue cooking off the heat. This is the point where you can add Parmigiano-Reggiano and butter, ham and Gruyere, or goat cheese and leeks if you wish. A good omelet will have a creamy texture and remain bright yellow.
• Season with salt and pepper, and then begin to fold the omelets.
• To remove the omelets, tilt the pan toward the serving plate and gently free it with a spatula until it slides halfway onto the plate. Now fold it over onto itself to form a half-moon. Serve sprinkled with the remaining 1tablespoon herbs and an additional pinch of salt.
• Recipe Note: If you are making omelets for more than one, I suggest using your oven as I do at Buvette. It is a fast and easy way to make a beautiful omelet. Begin by melting the butter in a small pan on the stovetop as above, but when you add the eggs, transfer the pan to a 400 degree oven to continue cooking, about 5 minutes. If you wish to fill your omelet with spinach or leeks, etc., do so as soon as it sets and then return it to the oven to finish cooking. Remove and follow the instructions for plating above.

 

Excluding ham, cheese and peppers, what goes in your perfect omelet? Tell us in the comments below for a chance to win a copy of Buvette!

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