Omelette aux cèpes

Today harvested another batch of fresh cèpes, it has been an amazing season regarding these awesome goodnesses! Simple omelette with cèpes fried in some canola oil, black pepper, parsley, fresh rye bread and good butter. Simplicity rules today!

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Comments

Emmett_Barton_12803

Thanks for sharing this! It looks so delicious. Do you have an yolk to white ratio you like for omelettes or do you use whole eggs?

Jack_Mayer_85396

I would very happily tuck into that!

rutjens

Hi Emmett, for a traditional French omelette I use whole eggs only. Folded so still moist inside. This version, however is 5 whole eggs + 50gr whole milk whisked vigorously. Cèpes were fried in oil and when almost done egg mixture was added. Short fry on the stove and a oven finish (@160C) to puff the stuff. Stays very fluffy, moist and light inside (no folding).

Previously for the "classic" version I have also separated the whites and whisked them separately. Then folded into a yolk mixture. Very light and nice texture. (based on a recipe by Michel Troisgros).

Cheers,

Bas