A Very Silky Omelette
With crème fraîche, dill & pink peppercorns
With crème fraîche, dill & pink peppercorns
This is my everyday egg recipe and it is very soft, very repeatable, and very enjoyable. Any of your favorite herbs work for topping and the key here is working with low heat on the stovetop. Here’s what you’ll need:
Ingredients:
2 large eggs
2 Tbsp butter
Splash of heavy whipping cream (about 2 Tbsp)
Flaky salt, for serving
Dill, scallions, chives, or parsley, for serving
Finishing oil, for serving
Pink peppercorns, for serving
A dollop of crème fraîche, for serving
Directions:
Add 2 Tbsp. butter to a nonstick pan over low heat for five minutes, until foamy.
Whisk two eggs with a splash of heavy cream until light and combined. Once the butter is foamy, pour the whisked eggs into the pan.
Let them sit for 1-2 minutes and then make the first fold by gently turning over one small edge of the circle, wait another minute: fold again, then repeat one more time until it's folded like the picture you see here. (You can view this video, too.)
Let the eggs sit for another 30 seconds, then carefully add them to a plate and top with herbs, crème fraîche, flaky salt, a few twists of pink peppercorns, and a drizzle of your favorite finishing oil, if you’d like.
Disclosure: I may earn a commission at no extra cost to you if you decide to buy any of the products I refer to and promote. All opinions are my own.