Write For Us

How to Make a Crazy Striped Omelet - CHOW Tip

E-Commerce Solutions SEO Solutions Marketing Solutions
598 Views

  • Thanks! Share it with your friends!

    You disliked this video. Thanks for the feedback!

ava
Published
Maxime Bilet, coauthor of the epic 2,400-page book Modernist Cuisine, shares an incredible technique for making an omelet fit for a modernist chef. Obviously, this is not a technique for the faint of heart, but check out the results in the video!

======================CHOW.com=========================
CHOW Tips are the shared wisdom of our community. If you've figured out some piece of food, drink, or cooking wisdom that the world has to know about, send us a message and tell us what you've got in mind!

See all the newest uploads from CHOW with the Latest Videos playlist: http://bit.ly/owLvNO

Subscribe to CHOW: http://bit.ly/xTzxYj

For more recipes, stories and videos, check out http://www.chow.com/videos
CHOW on Twitter: http://twitter.com/#!/CHOW
CHOW on Facebook: http://www.facebook.com/Chow
========================================================

TRANSCRIPT
A traditional omelet really showcases the qualities of a good chef. With our version we wanted to highlight the essential techniques of Modernist Cuisine at its best. The base omelet component is composed of three eggs for every egg yolk and a little bit of cream. The mushroom part is a mushroom puree with freeze dried egg whites and freeze dried egg yolk. You can find both of those products in health food stores but for more details see the website. Now for technique. Preheat your oven to 350 Fahrenheit. Cut out a template with a Silpat that fits to the size of your frying pan. Brush a little bit oil to make sure the Silpat layer sticks. Spread a little bit of that mushroom mixture onto Silpat. Take a pastry comb; pull it through to produce those stripes. Transfer to your nonstick frying pan. Meanwhile, place the lid of your frying pan in the oven for a couple of minutes. Cover your mushroom stripes with a thin layer of the regular omelet base. Cover with the lid and cook for six and a half to seven minutes. We have several ways we like to flavor the omelet. One of my favorite fillings is glazed morels with a little bit of shallots, tarragon, chives, and parsley. Dispense siphoned scrambled eggs, charged with nitrous oxide; to create this very ethereal unctuous scrambled egg texture. Fold it over very similarly to working with a crepe and brush with a little extra clarified butter for added richness and flavor. This is one of the most delicious, dramatic looking, dishes you can make but more importantly it can give you the confidence to cook like a chef in your own home.
Category
Health
Sign in or sign up to post comments.
Be the first to comment