Best 2 Antoni Porowskis French Omelet With Cheese And Chives Recipes
Within the realm of culinary arts, few dishes embody simplicity and elegance quite like Antoni Porowski's French omelet with cheese and chives. This classic recipe, hailing from the heart of France, has captured the hearts and taste buds of food enthusiasts worldwide with its delicate texture, rich flavors, and versatility. Whether you're a seasoned chef or a novice cook looking to impress your loved ones, this guide will take you on a culinary journey, exploring the secrets behind crafting the perfect Antoni Porowski French omelet, complete with expertly chosen ingredients, precise techniques, and a touch of culinary artistry.
Here are our top 2 tried and tested recipes!
ANTONI POROWSKI'S FRENCH OMELET WITH CHEESE AND CHIVES
There's nothing quite like a classic omelet. On Netflix's "Queer Eye," Antoni Porowski, the food-focused member of the Fab 5, teaches the people he helps make over how to nourish themselves in an accessible way. This simple but sophisticated recipe, adapted from his cookbook, "Antoni in the Kitchen," follows in that vein. It requires few ingredients and a dextrous hand: You'll want to consider your ingredients carefully, and take care to not overmix the eggs. Keep it simple, or add mix-ins. Serve it alone, or pair it, as he suggests, with a favorite salad.
Provided by The New York Times
Categories breakfast, brunch, dinner, for one, weekday, main course
Time 10m
Yield 1 serving
Number Of Ingredients 7
Steps:
- Whisk eggs in a medium bowl until well combined and smooth, taking care not to whip in too much air. The point is to combine the yolks and whites very well.
- In a small nonstick skillet over medium-low, heat 1 tablespoon butter until the butter has melted and just begins to foam.
- Pour in the eggs. Working quickly with one hand, gently move the pan in a circular motion over the heat (this will keep the eggs moving and evenly cooking). With your other hand, use a small rubber spatula (or chopsticks) to stir the eggs in a loose figure-eight pattern, creating small curds and scraping down the side of the skillet as you go. Continue until the eggs are mostly cooked through but just a little runny on top, 2 to 3 minutes.
- Remove the pan from the heat and sprinkle the omelet with a pinch of salt, then sprinkle the cheese down the center. Gently shake the pan so that the omelet shifts toward the side of the pan opposite the handle and up the side of the pan. The part of the omelet above the edge of the pan should fold back over on itself - use your rubber spatula to give it a hand, if it doesn't.
- Slide 1 tablespoon of butter underneath the omelet that's still in the pan. (This will help keep the omelet tender and soft - and it tastes really good.)
- Using the spatula, roll up the omelet, then flip it seam-side down onto a warm serving plate. Slide the remaining 1/2 tablespoon butter across the top, then sprinkle with a pinch each of salt and pepper and the chives. Serve hot.
CHEESE AND CHIVE OMELET
I wanted to use up some egg whites, chives and left over cheese I had in the refrigerator so adapted this recipe from Bon Appetit (November 2006)with my changes. The original recipe used whole eggs and cheddar cheese.
Provided by ellie_
Categories Breakfast
Time 10m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Whisk together the eggs, egg whites, chives, salt and pepper (I used a lot of pepper) in a bowl.
- In a large skillet melt butter over medium heat.
- Add egg mixture to pan, cooking for a few minutes until almost set, lifting sides so egg mixture can run under.
- Grate (or sprinkle) cheese over top of eggs (I grated it right over the eggs) and cook a few more minutes until cheese melts.
- Fold 1/3 of the omelet over the center and then the other side over the center.
- Turn omelet onto plate and cut in half or thirds.
Nutrition Facts : Calories 463.9, Fat 35, SaturatedFat 19.1, Cholesterol 438.7, Sodium 890.1, Carbohydrate 5.9, Sugar 0.8, Protein 30.5
Tips:
- Use a nonstick skillet: This will prevent the omelet from sticking and make it easier to flip.
- Heat the skillet over medium heat: If the skillet is too hot, the omelet will cook too quickly and brown too much. If the skillet is too cool, the omelet will not cook evenly.
- Use enough butter: Butter will help to prevent the omelet from sticking and will also add flavor.
- Beat the eggs well: This will help to create a smooth, even omelet.
- Season the eggs with salt and pepper: This will help to enhance the flavor of the omelet.
- Cook the omelet slowly and carefully: Do not rush the cooking process. Cook the omelet over medium heat for 3-4 minutes per side, or until it is cooked through.
- Do not overcook the omelet: An overcooked omelet will be tough and rubbery. Cook the omelet until it is just set, but still slightly runny in the center.
- Fill the omelet with your favorite ingredients: You can add cheese, chives, vegetables, meat, or seafood to your omelet.
- Fold the omelet over: Once the omelet is cooked through, fold it over in half or into thirds.
- Serve the omelet immediately: An omelet is best served hot out of the skillet.
Conclusion:
Antoni Porowski's French omelet with cheese and chives is a delicious and easy-to-make breakfast or brunch dish. By following these tips, you can make a perfect omelet every time. With its creamy texture, cheesy flavor, and fresh chives, this omelet is sure to please everyone at the table. So next time you're looking for a quick and satisfying meal, give this recipe a try.
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