Chef notes
Ina has spent her life in pursuit of the perfect omelet. She’s tried every method in the book, but they’d turn out either too browned, too dense or too hard to roll. But after seeing French chef Jacques Pepin make one, she had an egg-piphany. Everything fell into place, and she was left with something delicate yet decadent at the same time. The key is high-quality ingredients (if you can’t churn your own butter, store-bought is fine*) and, of course, technique (keep the eggs constantly in motion!). Ina ups the creaminess ante by adding Gruyere cheese, then cooks it until just set on the outside. How fabulous is that?
*This is a “Barefoot Contessa”-based joke, in case that wasn’t clear.
“TODAY Loves Food: Recipes from America’s Favorite Kitchen” is now available for preorder.