Special Tools
Ingredients
Method
- Whisk #1. Have all of the ingredients out and at the ready. Crumble the salmon. Whisk together the cornstarch and cream in a medium sized bowl until there are no lumps.
- Whisk again. Crack and add the eggs to the cornstarch mix, sprinkle in the salt, and whisk vigorously until it is foamy. You want some bubbles in there. Add the herbs now.
- Butter up. Melt the butter over medium heat in an 8 inch (203.2 mm) nonstick pan. I am extremely fond of my ceramic coated pan which is a s slick as a hockey rink. Resist the temptation to go hot unless you like rubbery eggs. Do not brown the butter.
- Cook side one. As soon as the butter is melted, give the eggs a final whisk and pour them into the pan. With the whisk, move the liquid around. The eggs will start solidifying on the bottom and sides. Push the lumps around and tilt the pan so liquid can flow onto the bare surface. You will think that you are making scrambled eggs. Don’t worry, you are making an omelet. Keep this up until there is very little runny liquid on top but don’t let the bottom brown.
- Flip out. If you like runny eggs, proceed to the next step. For a little firmer omelet, now it is time to flip it over and cook the runny egg remaining on the top. There are two methods. The pro technique is to make sure the eggs are sliding around in the pan and then, with a flick of the wrist, send it up the sloped side of the pan, into the air where it will do a half gainer. Watch out for any low hanging cabinets. If you lack the confidence to do the flick, there is an easier way: Slide the eggs out of the pan onto a plate, and then slide them back into the pan tilting the plate so the wet side lands facing the warm metal.
- Add the salmon. After flipping place the crumbled salmon on one half of the omelet.
- Fold and serve. Let the wet side set for about 20 seconds and then slide it out onto a plate, folding it in half as it slides out. I like a few grinds of fresh black pepper, grilled Texas Toast or English muffins, and of course, coffee. My wife puts homemade marmalade on her toast.
Video
Notes
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Optional. You can use bacon fat or duck fat if you wish. I love to add a teaspoon of thyme, tarragon, or chives (fresh or dried) before cooking, a minced shallot to the melted fat, and after, several grinds of coarse black pepper.