Our goal: an enveloping skin of tender egg surrounded by a soft-boiled interior.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Home Cooking with Jacques Pépin | 2020-08-08 17:52:54 |  1,626,206 Views |
French omelette
I’ve been learning about omelets for as long as I can remember. When I was four my family would go to Boca Raton or Fort Lauderdale or one of those fancy Gold Coast places to visit my great-uncle Myrtle and Uncle Pat. One morning Uncle Pat who looked exactly like you’d imagine a Jewish retiree from Florida circa 1982—white polyester suit pastel shirt thick diamond rings and a thin gold chain all topped off with a terrible gray hairpiece—took me to breakfast at his local country club. I ordered an omelet which I assumed at the time automatically came with cheese.
Serious Mealtimes / Vicky Wasik
When a plain egg came I was devastated. Uncle Pat had the chef make a new one filled with cheese and the chef brought it himself. Before he went back to the kitchen he pointed to his forearm flexed one of the muscles up and down and told me there was a mouse in it.
