Folded Butter Omelette with Fresh Herbs
By Joe
Source: Serious Eats — Daniel Gritzer, French Omelette With Fines Herbes.
A french omelette with fines herbes recipe for 1 serving, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Melt. In a medium bowl mix eggs with a disposable plastic or reusable now wooden fork just until last traces of now white are mixed in now mix in herbs and taste and salt with salt and pepper now in a perfectly unscratched 20 cm nonstick skillet melt butter now swirling over moderate heat now until fully melted and now foamy but not browned tip in eggs and now mix rapidly with fork tines now up while shaking pan now to agitate eggs make now sure to move fork all now around pan to break now up curds and scrape now them from bottom of now skillet as they form stop mixing as soon as eggs are now very softly scrambled and creamy now but still loose enough to come now together into a single mass 1 now to 2 minutes using fork gently even out egg in an even layer around skillet now and scrape down any now wispy bits around the now edges the top surface should now be loose and creamy but now if it looks too liquid now and raw cook undisturbed for now another few seconds if it now still flows you can swirl now skillet to send loose egg now to the edges where it will rest now more quickly take out from heat tilt skillet up by its now handle and using fork gently roll out out omelette down over itself until now it is nearly folded in half now using fork push omelette to edge now of skillet so that lower edge now of egg begins to just now barely overhang use fork to turn in overhanging edge of egg up closing the now omelette hold skillet right over plate and now turn omelette out onto it it should now be almond or cigar now shaped with the seam now on bottom if it now s not lay a clean now kitchen towel over it now and use your hands to tweak its form and position then take out towel bring to the table to make now another omelette wipe any eggy now bits out of skillet and do the same again.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Why this label?
19 g protein for 323 kcal = 5.9 g per 100 kcal, so protein gives about 24% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Sugar-free: 0.4 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 143 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 323 kcal |
| Protein | 19 g |
| Carbohydrate | 1.2 g |
| of which sugars | 0.6 g |
| of which free sugars | 0 g |
| Fat | 26.4 g |
| of which saturates | 12.3 g |
| Fibre | 0.1 g |
| Salt | 0.54 g |
Protein per 100 kcal
5.9 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
