L'omelette Amour

Anthony Bourdain once said every man should know how to make an omelet for the woman he's just slept with. Well, you certainly won't hear me arguing with romantic standards like that, eh hem, blushing... But let's be honest, a chef like Bourdain can make omelets in bed, if he chooses. For most regular people the reality of coaxing a couple of beaten eggs out of a skillet in one masterful piece (in your skivvies, no less) may be as likely as walking on water. Talk about pressure.

But anyone can learn. You just have to share his enthusiasm. I do, and can still remember my first omelet lesson with chef Herve at the California Culinary Academy in San Francisco, where I was a student.

Loud and commanding, chef would march back and forth, giving orders over the exhaust-fan, spitting French consonants and vowels on the backside of our toques:

"A fork and a pan! Tis is all the tools you need!" 

"Right away chef!", as we lined up like soldiers along the stovetop, side-towel in hand.

A stack of stainless steel skillets were quickly dispersed over high BTU's and a bain marie, crowded with misshapen forks, passed down the line.  Each student cracked three large eggs into a bowl and quickly whisked them well with salt and pepper. Within seconds a lump of room-temp, unsalted butter slipped into each six-inch, hot saute` and from there the chef's direction was simple:

Twist and turn the skillet allowing the butter to melt and foam, lacquering every inch of the pan. Then drop the heat and drop the egg. The egg will set-up around the edges and beg to be scrambled. This is when you work quickly with the fork, pulling the egg away from itself, to set-up an even base. Once the egg achieves a wrinkled roundness, tilt the pan toward yourself to gather the eggs softness at the lip of the pan and gently shake it, roll it, and slip it's crescent shape onto a warm plate.

Or, if the temptation is there, give it a flip with the flick of the wrist, careful to give it the smallest amount of heat before cajoling it onto the plate. Something I can't help every time I make one; and I have made more than enough to please even Mr. Bourdain. No, silly, just for me.

I'm sure you'll have fun practicing. Wink, wink.