Go to the Recipe: The Modernist Method for an Epic Omelet That’s Perfect Every Time
I’d be interested in other applications for that egg foam.
Very cool
Are these the hands (and arms) of Nick Gavin? If so let’s see him the next time
Very surprised you did not use the Breville Induction unit. It makes beautiful omelettes. I would need to taste an egg foam before being real sure of that.
Looks good ... If I only have 1L whipping siphon would I just double recipe and use two cartridge ?
Will try this in my Anova combi oven. 181°F/sous vide mode/100% relative humidity makes lovely omelets using a similar recipe.
Hello Malcolm, You may not have to do a double batch but you will have to increase the charges, up to 3 charges for the 1L. Maybe 2 charges will get you there but try it first and if it isn't thick or whipped to your liking you can always add another charge.
Yes, it’s Nick. You’ll see more of him soon, @René Hjorth!
Curious about pre-steeping then straining some ingredients in the cream before adding to the butter and eggs for the filling. Perhaps a parm rind, whole peppercorns, basil, or chilis.
That sounds Delicious.
@Lorraine Esterling I miss the old dream team. I have nothing against the newer members of the team, but they were who I was used to, their personalities and they way they interacted was part of the magic that was ChefSteps. I know the only constant is change, but still miss the pre-Breville ChefSteps vibe.
Just wait till we get a real meet and greet AMA live with Kyl and Matthew - @lorraine
That's one sexy omelet.
Is there a way to get the "wrapping" lightly browned without overcooking it? In the picture maybe looks thicker than it actually is. I love it presented with the "tucked in and flipped" look instead of folded halfway.
Maybe lightly kiss with a blowtorch?
That's what I thought but you'd have to be super careful. I'll be trying this out
I've been speaking English since birth nearly 45 years ago and have no idea what "Get those creamy interior curds on lock" even means.
There is nothing uncool about plain English.
It seems you missed out on "idiomatic" English, particularly the American variant, in your experience. I also speak English as a second language but dude...when in Rome. These guys are are Americans. The phrase you question is a derivative of sports commentary / street talk..the "kick that pigskin" kind of thing. It's American idiom and what make American English American.
Thanks. I was just seeking through the comments to see if anyone had settings for a combi oven, and I have found.
