This omelet, which has a one-of-a-kind combination of cheesy and crunchy ingredients, may appear familiar to you if you are one of the many people who have seen the popular program The Bear. For the benefit of people who are fans of the program as well as those who just like a delicious breakfast, Team Delish requested that I recreate the “omelet scene,” which is one of the most talked-about sequences in the culinary industry.
In the event that you are interested in preparing this omelet at home, complete with Boursin and sour cream as well as onion chips, there are a few things that you should maintain in mind:
The Method:
In spite of the semi-ridiculous approach (particularly, the egg scrambling over a strainer), Chef Sydney’s omelet is technically flawed in comparison to a traditional French omelet. This is something that you will discover if you pay close attention to the scenario. To put it another way, this is the essence of great dining: Attempting to achieve perfection is nothing more than a quest, and it is impossible to achieve perfection.
The method that she uses to conceal the errors: Using this line of reasoning, cover the final omelet with crushed potato chips (this is something that we strongly suggest doing for the majority of things).
The Pan:
How would you recommend I prepare this omelet? Do not even entertain the idea of preparing this dish in a pan that does not have a nonstick coating. For the sake of the video that I recorded of this dish, I had a very difficult time locating a pan that did not cling to the food. Secondly, wherever possible, make use of the off-heat approach. In the event that you believe it is cooking too rapidly, you should to remove the pan from the heat and allow it to rest.
Do you have this recipe? Please share your thoughts with us in the comments section below!
Ingredients:
- 1 Tbsp. plus 1 tsp. unsalted butter, divided
- Pinch of white pepper (optional)
- 1 handful ruffled sour cream & onion potato chips, crushed
- 3 large eggs
- Pinch of kosher salt
- 2 Tbsp. Boursin Garlic & Fine Herbs Cheese (half a circle)
- Sliced chives, for serving
Directions:
Step 1:
A medium bowl should be placed on top of a fine-mesh strainer of medium or large size. Eggs should be broken into a strainer and then beaten with a fork until the whites and yolks are evenly distributed. In order to guarantee that there is no waste, scrape the bottom of the strainer and add it to the bowl after the eggs have been filtered. Whisk the eggs for a few seconds after adding the salt to them.
Read More: How to Make 2-Ingredient Italian Dressing Chicken – A Deliciously Simple Recipe
Step 2:
If you are using a bag that can be sealed back up, combine Boursin with one teaspoon of water in a small bowl. If necessary, add up to one additional teaspoon of water. Mix until the mixture is smooth and mixed. (The Boursin is going to be diluted in order to ensure that it can be piped correctly.) The Boursin should be transferred to a quart-sized resealable bag using a small spatula or spoon, and it should be pushed approximately a quarter of an inch from the bottom of the bag. Take scissors and cut off a corner of the bag.
Step 3:
The butter should be melted in a nonstick skillet 8 inches in diameter over medium heat. Add the eggs and season with pepper (if you are using it) when the butter has become frothy but has not yet browned. While shaking the pan with one hand, swiftly stir the mixture with the other hand using a rubber spatula or a plastic fork (plastic is really important since you do not want to damage your pan).
The eggs will have the consistency of a soft scramble after one to two minutes. Eggs should be distributed in a uniform layer using a spatula or fork, and any surplus should be scraped down from the edges of the kitchen pan.
Step 4:
Turn off the heat under the pan. Boursin should be piped in a line along the middle of the eggs. (An additional option is to use a spoon to put dollops of Boursin in the middle of the eggs.)
Step 5:
Turn the skillet away from you by a little amount. To cover Boursin, begin folding the eggs over themselves, beginning with the egg that is closest to you.
Step 6:
An omelette may be rolled out or put onto a dish with the seam side down. Put the remaining one teaspoon of butter on the surface. Use chips and chives as garnishes.
