The unexpected discovery of fresh chervil at the chilled section of S&R a couple of weeks ago was a real thrill. But what to do with the chervil? First up, a simple omelette. I don’t make omelettes often and they are one of those simple dishes that incredibly hard to get just right… you probably need to make a few hundred of them to do them decently.
I cracked three eggs into a small bowl and beat them lightly with a fork and seasoned with some salt. Into a non-stick pan, I added a knob of butter and when it was melted, added the eggs. Next I put a few tablespoons of chopped leftover gravlax and some chopped chervil and chives. I added a bit of freshly ground pepper and agitated the eggs a bit.
Before the “exterior” of the omelette started to brown, I carefully flipped the omelette and served it with some toast on the side. I like my omelettes “runny” so I was pretty pleased. But real pros would say this was a “fail”… :)
10 Responses
MM, aren’t the eggs uncooked if they are still runny?
Thanks for this post! I saw the chervil, was intrigued, but didn’t quite know what to do with it, so I passed on it. S&R still had some last Saturday… maybe I’ll try out some new recipes.
But HELP please! Spices N Flavours has closed shop. I’m unsure if this is permanent or if they will reopen once the renovation work in Market! Market! is done. Any idea, MarketMan? In the meantime, where might I find a good selection of whole spices? Thank you in advance.
looks yummy ….i like my eggs runny, too….crabmeat omelettes next time?
You’re right MM when you said “omelets are one of those simple dishes that incredibly hard to get just right… you probably need to make a few hundred of them to do them decently”.
and I like my omelet “runny” too. Just worried of getting salmonella on uncooked eggs. Hope someone could give insights on the “salmonella issue” from uncooked eggs.
Thanks a lot MM!
I do this a lot at home. To cook it further, I cover it with a glass lid so I can see if the eggs are just cooked and not dry.
Dear MM,
Very interesting post. Im so glad we have fresh local chervil already. The first time i ever encountered this precious herb was during my internship at old Manila more than 10 years ago… of course at that time it was imported. Im glad that more cooks, chefs, restaurants are beginning to use this herb. Its not only a pretty garniture but delicious to finish sauces and soups. At the restaurant , we had a special which we used local grouper poached in fish stock flavored w lemon and lemongrass. The sauce we used to glaze the fish was a chervil Veloute which was “reduced” stock finished w butter and chervil… Delicious! Cheers!
i love mine ‘runny’ too, MM. they taste different from the well-done ones.
I will try to cook my omelette with chervil this Saturday. How I wish I have more time to cook on weekday mornings but I just don’t. I am sampling a few of your recipes here in China during the weekends, it’s one of the three things that I look forward to during my weekends here: biking, relaxing, AND sampling some of your recipes. :)
Reminds me of the upcoming sale at SnR….gearing up for the expected long lines at the Cashier!
I’ve always liked this video of Jacques Pepin cooking two different styles of omlettes. Still haven’t quite managed to replicate it though!
https://www.youtube.com/watch?v=57afEWn-QDg
(although him using a metal fork in a non-stick pan always makes me cringe …)