Tender Fancy Pants Omelette, the first from my kitchen as a disciple of the Great J.Kenji Lopez Alt.

Tender Fancy Pants Omelette, the first from my kitchen as a disciple of the Great J.Kenji Lopez Alt.

I used to savour those super soft and moist omelettes served in most of the french riviera hotels during breakfast. Still, remember those fluffy pieces and the little smoke coming out when you slide your knife through it for the first bite!

A few days back, I made myself a self-proclaimed disciple of the greatest Culinary Nerd of our generation, J.Kenji Lopez. A man who has devoted his life to helping you understand cooking through science and elevate it to the next level.

The first thing I learn about breakfast is preparing a good egg dish. While my quest to get the freshest egg is still on, I thought to begin the journey with 3-4 days old ones today. And here it is, a fluffy, super soft and moist yet perfectly cooked Omelette. 

The trick in the recipe is using chilled pieces of cooking butter and resting the egg for around fifteen minutes after beating with a teaspoon of milk, salt n pepper and some fresh herbs. Small cubes of chilled butter were added to the egg mix before pouring it in a frypan and then with the help of a silicon spatula you need to scrap the egg off the bottom and sides of the pan until the egg starts to set, not more than 2 minutes in a low flame. 

Then with a little manoeuvre, you need to place the pan slightly tilted so that one side of the omelette becomes a little thick than the other side. Turn off the heat and cover it with a lid. After one minute, you will see the little liquid egg mix on top is started to cook through. Remove the lid and slowly with the spatula, fold it as per your desired shape. I love the pyramids so made three folds and served immediately with a buttered toast! 

Here goes the stage-wise pictures of today's omelette from my kitchen-