Chef notes
Ina has spent her life in pursuit of the right omelet. She’s tried each technique within the e book, however they’d prove both too browned, too dense or too exhausting to roll. However after seeing French chef Jacques Pepin make one, she had an egg-piphany. Every little thing fell into place, and she or he was left with one thing delicate but decadent on the similar time. The secret’s high-quality components (if you cannot churn your personal butter, store-bought is okay*) and, in fact, approach (maintain the eggs always in movement!). Ina ups the creaminess ante by including Gruyere cheese, then cooks it till simply set on the surface. How fabulous is that?
*It is a “Barefoot Contessa”-based joke, in case that wasn’t clear.
“TODAY Loves Food: Recipes from America’s Favorite Kitchen” is now out there for preorder.
