Preheat the oven to 450 degrees F. To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates.

Beat the eggs: Soak 3 large eggs for 5 minutes in hot-not scalding-tap water. This will ensure that the omelet cooks faster, and the faster an omelet cooks, the more tender it's going to be.

2024年4月18日 · Three Cheese Soufflé Omelette. Ready in just ten minutes, this easy omelet is puffed to perfection thanks to a hot pan that’s been warmed in the broiler. Folded with cheddar, gruyere and ...

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.

Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat.

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all.

Crack the eggs into a small bowl, and use a fork to beat them with the salt and pepper. Heat an 8-inch omelet pan or shallow skillet (preferably nonstick) over medium-high heat.