There have been a lot of egg-centric recipes on Belly Over Mind off-late, and that’s because I’ve been passionately following Bon Appetit’s ‘Put An Egg On It’ philosophy this month, but eggs are a tough science to master. No amount of video tutorials or written recipes comes close to the experience of actually cooking them.
I know people who aren’t fussy eaters, but they are very specific about how they like their eggs. For example, I like my boiled eggs still jammy at 6 and a half minutes; my scramble needs to still be a bit underdone and soft, so I never cook them over high heat; my fried eggs must never be flipped, and yes, I don’t mind a bit of my white undercooked, as long as the yolk is still very much intact. Skimping on fat when frying eggs is not an option and my french toast is always the masala kinds- done on the outsides and ever-so-slightly soft inside.
I take my eggs seriously, but I don’t get them right always, and often that decides if my day is going to go well or not. Indian omelettes are masala marke and usually golden brown on all sides, so it’s a lot easier, but my grouse with it is that as per my preferences, I like my omelettes softer inside. The omelette in the picture was a rolled up soft omelette with crabmeat inside, but I felt it could have been a lot softer and richer. The queen of all soft omelettes as you may know already is the French omelette. Getting a French omelette right depends on several factors-
A non-stick pan that hasn’t lost its shiny good-as-new coating is important for a French omelette. This way the underside of the omelette wont stick quickly, and ruin the omelette. A good French omelette must not have any golden colour on it and ought to boast a shiny bright coat of yellow.
The Heat Source
While an induction stove would be best for a French omelette because of the even distribution of heat, you could regulate the heat on a regular stovetop too. Low to moderately low heat are the best to cook this omelette because you want the eggs to slow-scramble and still retain their fluffy creaminess.
A French omelette must have eggs, butter, cream and some snipped chives, if you like. Beat these well with a balloon whisk before tipping them into the pan. Three eggs per omelette is a good rule to follow, and using cubes of cold butter in your omelette mixture makes for a better, fluffier omelette.
Instead of using the tines of a fork in your non-stick pan, use your spatula to draw 8-figures over and over again to bring the eggs together, then shake the pan to spread it out again. When you feel like the scramble is going to lose the last bits of moisture, quickly begin folding the omelette inwards starting at the top. Now tilt the pan towards you to let the final bits of egg finish cooking. Flip the roll and take it off the heat.
Practice this technique at home a few times till you can manage an omelette without any colour and fluffy scrambled bits on the inside. To make this omelette even more luxurious I’ve added cooked crabmeat and paired it with a rich hollandaise sauce. I can’t think of a better Brunch meal!
Crabmeat Omelette With Hollandaise Sauce
Sweet crabmeat gets wrapped in a soft scramble omelette, which is served with a lush rich hollandaise sauce that's not as difficult to make as you think.
Butter 30g, chilled and cut into cubes
Cream 2 tbsp
Crabmeat 100g (ask your local fish lady for crabmeat), cooked in boiling water for five minutes and removed
Chives 1 tbsp (optional)
For The Hollandaise:
Butter 120g, cut into bits and softened
Egg yolks 2
Lemon 1, juiced
Salt and pepper
First make the hollandaise. Make a double boiler setting with a cold water pan underneath and a pan with the egg yolks on top. Set the pan with the cold water over medium-high heat and whisk the yolks continuously until the water below has come to a boil. Then turn the heat down to low and add the butter bit by bit, whisking between every addition. You should have a thick sauce by the time you're done adding all the butter. Squeeze in a bit of the lemon juice, the salt and pepper and keep whisking. Take it off the heat when you think it's done. If it begins to curdle at any point of time during the process, keep a basin full of ice-cold water ready to bring down the temperature. Just remember, don't stop whisking and it should come back together well. Add more lemon juice or salt to adjust. Take the hollandaise off the heat, fill another pan with lukewarm water and dunk the base of the hollandaise pan to keep it at a good temperature while you make the omelette.
For the omelette, bring together the eggs, cream and chilled butter and whisk vigorously with a balloon whisk.
Start with a cold non-stick pan on medium low heat and add the mixture stirring continuously in an 8-motion using a spatula. When the egg layer at the base is just about starting to set and you feel there's enough uncooked scramble on top, add in half the cooked crabmeat and begin rolling from the top.
Tilt the pan towards yourself when you're done rolling and let any liquid bits of uncooked egg mixture trickle out from the sides and cook. The second you can tell that there's no more egg mixture left flip the roll over and take it off the heat.