How to Make a Classic French Omelette with Geoffrey Zakarian | The Kitchen | Food Network

Geoffrey says this omelette is great for brunch, for lunch or even late at night with a little champagne!

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Classic French Omelette with Side Salad
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 25 min
Active: 25 min
Yield: 4 servings

Ingredients

1 teaspoon Dijon mustard
1/2 shallot, finely minced
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 tablespoons minced fresh chives
3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes
8 large eggs, beaten
1 cup grated Gruyere
2 heads butter (Bibb) lettuce

Directions

Combine the Dijon mustard, shallot and red wine vinegar in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside.

Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low.

When the omelette is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. Roll the omelette over the cheese so it forms a jelly roll shape, then roll the whole omelette onto a large dish. Lightly spread the remaining tablespoon butter over the omelette to coat. Toss the lettuce with the vinaigrette and serve alongside the omelette. Garnish the omelette with the remaining tablespoon chives.

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How to Make a Classic French Omelette with Geoffrey Zakarian | The Kitchen | Food Network

I’m gonna make a classic french omelet with a little cheese very little because i don’t want to rack up the the budget uh and a salad a side salad okay okay okay i think the cheese it’s i think it’s great for brunch for lunch and for like

Late night with a glass of champagne simple vinaigrette sonny you’re gonna make salt pepper shallots vinegar and chives whisk and leave okay all right secondly we have eggs so um how many are serving six four four zero six four so i have one two three four five six seven eight eight eggs these

Aren’t that expensive one of the things that’s wonderful about eggs is they’ve actually gone down in price in the last 30 years it’s kind of remarkable and you have a huge uh ability to choose the kind of egg you want there’s actually a chasm of price right yeah you can see a

Dozen of eggs for 1.99 and another dozen of eggs same size i mean like four bucks so pay attention when you’re buying your eggs okay so i’m just gonna uh here’s that my whisk i use yours you’re just gonna whisk these thing about eggs you like them room temperature when you’re making an

Omelette you’re going to add a little bit of salt not too much and some pepper i love that you salt the eggs from the get-go yes you have to talk so much about it you got to get that salt in there early it doesn’t do anything to affect the

Texture there’s a lot of ways to make a omelette but a lot of people add stuff like cream creme fresh water nada okay nada pan butter bubbling you’re gonna take the eggs preferably room temperature and put them on the pan medium to low this is not a egg scrambling

Demonstration of speed it’s just a slow process to this really important you’re going to add some chopped cold butter and the reason why we do that really really it’s not it’s expensive the reason why i do it’s not to be fancy is helps to keep the

Protein soft so it doesn’t get hard so they have a really soft omelet because it melts generously when you get eggs out in a restaurant they taste so much better yes because it’s soft on my toes you see i’m just using this on medium heat um scraping it down with a plastic spatula

And a good uh non-stick pan you want to have a pan that’s nonstick preferably and some of the pans they don’t last very long so you just want to get one that lasts or get a new one for this particular demonstration now gc we all give you a

Hard time for not being the most budget-friendly in your current life but that’s not exactly how you grew up all right i know that you know how to make a dollar strength we we grew up and my mother made leftovers probably four times a week yeah uh to the point where

Sometimes we didn’t know what the original dish was you know where it came from but it was just delicious and yummy like that pepper dish like brought me back that was just yummy i love the way you’re really making us see that an omelet begins kind of the

Way a scramble does yes you’ve got to cook the heart of the eggs before you build that yeah so i’m just moderating the heat you can see the heat is not too high it’s high enough to cook but i’m really taking care of the omelet to make

Sure it doesn’t get like all on the bottom and stick so i’m just pushing it off pushing it toward the center and now i’m making so i could go either a scrambled egg or an omelet at this point all right now if i was gonna go

Scrambled egg i would take a whisk how you doing over there sonny i’m done okay i would take a whisk and start to whisk these into like small curds but i’m not gonna do that with some scramble and if you’re gonna do a whisk in a non-stick

Pan make sure it’s a plastic whisk that’s right okay now do you like can i taste that you haven’t yeah what do you think i made it salty like you wanted it’s gonna be salted you ever eat like a loaded omelet jeffrey you know with like 10 toppings in it no he’s not

Cause i mean the egg is the beauty of the omelet when you start putting stuff in an omelette you lose the omelet i agree you don’t want to do that so as you can see now we’re starting to get the foundation of the omelet and again it’s scrambled eggs at this time

So let’s not forget it but you see how soft it is that’s because of the cold butter that we added into it the butter is really like the mediator for the texture it almost stops the omelet from not becoming fabulous so at this point you know you want to

Tell okay do i want a soft omelet buffers do i want a medium almond which is a little bit more cooked i like it soft so at this point i’m going to shut the heat off then i’m gonna add the cheese this is gruyere cheese you what grier cheese

It’s not expensive cheese it’s not anytime cheese is sold in that little area where they’re all blocked look what i’m using i’m using probably hi jeffrey make it rain i love it an ounce and a half beautiful and just a touch of pepper probably go cheaper just put some swiss you know

Some swiss i love the taste of pepper so i’m letting this sit just for a second and i’m letting the residual heat from the pan sort of come up and like kiss it a bit more just to finish the cooking and if you didn’t want to save money you could

Use whatever cheese you got in your drawer in your fridge of course of course so while that’s just sitting there i’m gonna take my uh beautiful salad dressing sonny thank you so much you’re very well this is a really good dressing and i tell people all the time

It’s a simple dressing we love salad dressing we always talk about all the time i love it i like it i want it to be so vinegary too that’s chive heavy and shallot heavy because it’s onions really that makes it great so you can see this you see how nice

That is so it’s also so french french make the best salad dressing in my opinion that’s a very expensive conversation y’all a half and hopefully so i’m just gonna give this a general this is bib or boston but see i’m just using the lettuce i’m not cutting it up and i’m

Not just damaging it i want it to retain its shape so when i put it on the plate it’s sort of decorative okay i think we’re ready to mesmerize this is like a this is like arranging flowers this dish yes so we’re just gonna take that here this is for the

Side and i think when you bring the salad over to the table it looks really beautiful i’m hungry i want to eat it yeah i want it making me so hungry forget the omelette if you get the omelet okay look at it it’s stacked up all fancy

Beautiful you don’t know you’re on a budget when you’re presenting this fact i you’re actually having like four or five leaves each so it’s not like can you take that from me yeah you also i’m gonna eat that whole bowl let’s be real so you don’t have to flip it you don’t

Have to throw it in the air it’s not a pizza just have to take it like this okay and just roll it so the heaviness of the omelette is gonna it’s moment it’s gonna make itself you see that oh it’s like a snowball rolling downhill how nice it is

It’s soft no brown no brown never this is this is my everything jummy no brown brown and then you’re just gonna take it like this that’s right flip it onto the whoa oh my god so gorgeous and one last i’m gonna take a little what i call

Shining butter which is just soft butter oh the answer that’s at least 25 cents right there it is but so well it is worth it so there you are that’s a french with a little salad [Applause] cordiality i love the way the cheese is 79.9 melted but there’s still the texture of that

See that beautiful so katie that’s yours and i’m gonna check the price all right you ready yes what was yours 15 39 15 39. okay you ready yeah no way with that cheese ah 14 92 one geez comes in shaving off the pennies how did that happen with that cheese and

The chives and everything else egg one less egg this is worth every penny you guys the gruyere cheese it has such a wonderful nuttiness to it and the melty and the eggs are so perfectly cooked and creamy oh my gosh and then that salad dressing the chive and shallots that’s what it’s

All about yeah and it cuts the fat right in a great lunch or late night that is fantastic