SERVES 2
Because making these omelets is such a quick process, make sure to have all your ingredients and equipment at the ready. If you don’t have skewers or chopsticks to stir the eggs in step 3, use the handle of a wooden spoon. Warm the plates in a 200-degree oven.
2 |
tablespoons unsalted butter, cut into 2 pieces |
½ |
teaspoon vegetable oil |
6 |
large eggs, chilled |
Table salt and ground black pepper |
|
2 |
tablespoons shredded Gruyère cheese |
4 |
teaspoons minced fresh chives |
1. Cut 1 tablespoon of the butter in half. Cut the remaining 1 tablespoon butter into small pieces, transfer to a small bowl, and place in the freezer while preparing the eggs and the skillet, at least 10 minutes. Meanwhile, heat the oil in an 8-inch nonstick skillet over low heat for 10 minutes.
2. Crack 2 of the eggs into a medium bowl and separate a third egg; reserve the white for another use and add the yolk to the bowl. Add ⅛ teaspoon salt and a pinch of pepper. Break the yolks with a fork, then beat the eggs at a moderate pace, about 80 strokes, until the yolks and whites are well combined. Stir in half of the frozen butter cubes.
3. When the skillet is fully heated, use paper towels to wipe out the oil, leaving a thin film on the bottom and sides of the skillet. Add half of the reserved 1 tablespoon butter to the skillet and heat until melted. Swirl the butter to coat the skillet, add the egg mixture, and increase the heat to medium-high. Following the photos, use two chopsticks or wooden skewers to scramble the eggs using a quick circular motion to move around the skillet, scraping the cooked egg from the side of the skillet as you go, until the eggs are almost cooked but still slightly runny, 45 to 90 seconds. Turn off the heat (remove the skillet from the heat if using an electric burner) and smooth the eggs into an even layer using a heatproof rubber spatula. Sprinkle the omelet with 1 tablespoon of the Gruyère and 2 teaspoons of the chives. Cover the skillet with a tight-fitting lid and let sit, 1 minute for a runnier omelet and 2 minutes for a firmer omelet.
4. Heat the skillet over low heat for 20 seconds, uncover, and, using a heatproof rubber spatula, loosen the edges of the omelet from the skillet. Place a folded square of paper towel onto a warmed plate and slide the omelet out of the skillet onto the paper towel so that the omelet lies flat on the plate and hangs about 1 inch off the paper towel. Roll the omelet into a neat cylinder and set aside. Return the skillet to low heat and heat for 2 minutes before repeating the instructions for the second omelet starting with step 2. Serve.