Test Kitchen's french omelet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut 1 tablespoon butter in half. Cut remaining 1 tablespoon butter into small pieces, transfer to small bowl, and place in freezer while preparing eggs and skillet, at least 10 minutes. Meanwhile, heat oil in 8-inch nonstick skillet over low heat for 10 minutes. 3. When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Add half of reserved 1 tablespoon butter to skillet and heat until melted. Swirl butter to coat skillet, add egg mixture, and increase heat to medium-high. Use 2 chopsticks or wooden skewers to scramble eggs using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into even layer using heatproof rubber spatula. Sprinkle omelet with 1 tablespoon Gruyère and 2 teaspoons chives. Cover skillet with tight-fitting lid and let sit, 1 minute for runnier omelet and 2 minutes for firmer omelet. 4. Heat skillet over low heat for 20 seconds, uncover, and, using heatproof rubber spatula, loosen edges of omelet from skillet. Place folded square of paper towel onto warmed plate and slide omelet out of skillet onto paper towel so that omelet lies flat on plate and hangs about 1 inch off paper towel. Roll omelet into neat cylinder and set aside. Return skillet to low heat and heat for 2 minutes before repeating instructions for second omelet starting with step 2. Serve.

Step 2

Crack 2 eggs into medium bowl and separate third egg; reserve white for another use and add yolk to bowl. Add ⅛ teaspoon salt and pinch pepper. Break yolks with fork, then beat eggs at moderate pace, about 80 strokes, until yolks and whites are well combined. Stir in half of frozen butter cubes.

Step 3

When skillet is fully heated, use paper towels to wipe out oil, leaving thin film on bottom and sides of skillet. Add half of reserved 1 tablespoon butter to skillet and heat until melted. Swirl butter to coat skillet, add egg mixture, and increase heat to medium-high. Use 2 chopsticks or wooden skewers to scramble eggs using quick circular motion to move around skillet, scraping cooked egg from side of skillet as you go, until eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off heat (remove skillet from heat if using electric burner) and smooth eggs into even layer using heatproof rubber spatula. Sprinkle omelet with 1 tablespoon Gruyère and 2 teaspoons chives. Cover skillet with tight-fitting lid and let sit, 1 minute for runnier omelet and 2 minutes for firmer omelet.

Step 4

Heat skillet over low heat for 20 seconds, uncover, and, using heatproof rubber spatula, loosen edges of omelet from skillet. Place folded square of paper towel onto warmed plate and slide omelet out of skillet onto paper towel so that omelet lies flat on plate and hangs about 1 inch off paper towel. Roll omelet into neat cylinder and set aside. Return skillet to low heat and heat for 2 minutes before repeating instructions for second omelet starting with step 2.

Step 5

Serve.