For Chef Grant Achatz of Alinea, being able to cook eggs differently and execute on technique is a โbadge of honorโ for a chef. One of the egg preparations heโs most passionate about is the French omelette. While this dish looks simple, getting it perfect couldnโt be more difficult.
Below, Chef Achatz shares his three tips for perfecting the art of the French omelette at home.
Chef Tip #1: Use the Correct Pan
โA good Non Stick Pan is critical,โ Chef Achatz says. โWithout a good one, an omelette is impossible.โ Eggs are some of the most delicate ingredients, so you want to use a completely no-stick surface.ย Our Non Stick Panโused in Alineaโis constructed with a Stainless Clad body for maximum heat control, with two layers of professional non stick coating that will ensure your eggs don't get stuck.
Chef Tip #2: Cook Low and Slow
By using low heat and keeping your egg moving, you can exact more control over your eggs, and practice more control over the end shape and texture of the finished product. โYou want to cook it slowly, constantly stirring so you get that curd effect in the middle,โ Chef Achatz says.
Chef Tip #3: Look for the Right Texture
Overcooked eggs have a distinctly rubber texture, which is why Chef Achatz prefers his with โa custard-like center.โ This means they should be barely set, but not runny. Perfecting this takes practice, but if you follow the two above steps, you should end up with a perfectly cooked omelette every time.
Ready to Cook?
If you're ready to try this technique for yourself, we don't blame youโmaking a beautiful omelette has never been more approachable. Start with a great Non Stick Pan, and the rest will be much easier.