At the Culinary Institute of America (CIA), they say an omelet should be yellow, never browned, and cigar-shaped, not folded like a half-moon. However, in the world of cooking, there’s always room for creativity and personal taste. So, whether you prefer the classic CIA omelet or a delicious, slightly brown, half-moon omelet, you’re in for a treat. Here’s a recipe that combines the best of both worlds, featuring the creamy and tangy goodness of Boursin cheese.
SERVES 1
INGREDIENTS:
- 3 large eggs
- ¼ cup half-and-half or milk
- ¼ teaspoon salt
- Pinch of white pepper or a dash of hot pepper sauce
- 1 teaspoon unsalted butter
- 2 tablespoons Boursin or other creamy, tangy cheese, like goat cheese
- 1 teaspoon chopped chives or scallions
INSTRUCTIONS:
- In a bowl, whisk together the eggs, half-and-half (or milk), salt, and pepper (or hot pepper sauce).
- In an 8-inch, nonstick skillet over medium-low heat, melt the butter. It’s crucial to use a truly nonstick skillet for this recipe. Swirl the pan to ensure it’s thoroughly coated with butter, then pour in the egg mixture. Let the eggs sizzle for about a minute without stirring.
- Using a wooden implement or heatproof rubber spatula, gently scramble the still-liquidy eggs around in the pan. Smooth out the top with your implement and let it cook, undisturbed, until the eggs are 90 percent set but still glistening on top. The residual heat will finish cooking the egg when you fold it.
- Crumble the cheese into the center of the omelet. Now, you have a choice to make:a. For a cigar-shaped (“French rolled”) omelet: Strike the handle of the pan with the heel of your hand to loosen the omelet and move it to the tip of the pan. Use an implement to fold the third of the omelet closest to you into the center, covering the cheese. Place a plate at a 90-degree angle to the tip of the pan. Gently tilt the pan to allow the omelet to “roll” into a cigar shape. Sprinkle with chives and, if you like, take a photograph of your culinary masterpiece before savoring it.
b. For a simple omelet: Fold the omelet in half, then slide it onto a plate. Sprinkle with chives or scallions, and enjoy your delicious, creamy Boursin omelet.
Whether you choose to follow the CIA’s strict omelet guidelines or opt for a more relaxed approach, this recipe guarantees a mouthwatering experience with the rich and tangy flavor of Boursin cheese. Bon appétit!
