Omelette Choisy - First Attempt


I tried making the “Omelette Choisy” that I enjoyed so much while at Cafe Campagne in Seattle. I followed the recipe that I discovered, and had moderate success. The problems I ran into were:

  • While making the clarified butter, I had the heat too high and browned it
  • The recipe called for three eggs, but my frying pan is more suited for only two
  • The recipe called for twice as much escarole as I remember eating

Next time, less heat, less eggs, less escarole, and more goat cheese.

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February 22nd, 2006
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Comment Number:
1
Written by:
Dad
Posted on:
February 23, 2006 at 9:44 pm

If the butter browns, throw it out, wipe the pan and start over. Browned butter has a bitter, burnt taste. I believe this recipe also called for clarified butter. You make clarified butter by slowly melting butter over low heat, scraping off the white material that floats to the top (the solids) and then reserving the clear, yellow fat. You can cook with clarified butter at a higher temperature without it burning. It’s a bit of a pain, but really tastes great when used for cooking. You can store clarified butter in a plastic container in the refrigerator.

Comment Number:
2
Written by:
Ben
Posted on:
February 23, 2006 at 9:56 pm

Attempt 2 went much better! I made the clarified butter on the *lowest* heat - this was the key. Like before, I ran the melted butter (non-salted) through a paper towel to strain out the solids. However, this time the butter was a golden color rather than brown.

My omelette tasted great - but the eggs weren’t as fluffy as what I had in Seattle. I hear that some people add a small amount of milk to the beaten eggs to make them lighter. I’ve also heard that mixing the eggs in a copper bowl is the real way to do it…but I don’t feel like investing in that.

Comment Number:
3
Written by:
Ben Golub
Posted on:
February 28, 2006 at 8:11 pm

I always mix a small amount of milk into my eggs. It definitely makes them fluffier and lighter.

Good luck.

Comment Number:
4
Written by:
Benjamin Chodroff
Posted on:
March 3, 2006 at 2:31 pm

Yesterday morning I made an “open face” version of this omelettte with a single egg, topped with the mixings. It turned out *great*. It really shows off the colors that otherwise are hidden by sealing the omelette.