Omelet stuffed with sauteed morels
J. Kenji López-Alt · ♥ 4.7K likes · 271.2K views · 11 min video
Read about whole eggs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- morels
- shallots
- butter
- parsley
- vermouth
Saute the morels with shallot in butter until browned.
Finely dice the shallot, working at the board edge so the hand can get under for horizontal cuts.
- shoyu soy sauce
Add a little more shallot, a little vermouth, a touch of soy sauce and a little parsley; turn off the heat.
Mortar and pestle for the salad dressing
- water
Preheat a nonstick skillet over medium-high to high with a splash of water; when the water has evaporated or dances on the surface, the pan is about 250 to 300 degrees. Add butter.
Reading pan heat with a splash of water
- 3 whole eggs
- salt
Beat three eggs; give them a final beat and pour into the pan.
Three eggs, and the vinaigrette on the side
Stir with a fork, tines up, floating along the bottom without scraping the pan, until almost set but still loose.
Fold one side up and over, loosen the other side with the fork, then tip the pan and flip the omelet out.
Folding and flipping out the omelet