Omelette in One Minute…Dedicated to Julie and Julia
- 20g fresh girolle mushrooms, cleaned
- 2 large free range eggs
- Salt and Freshly cracked black pepper
- 1tsp cold water
- 2tsp unsalted butter
- Pinch of chopped thyme
First saute the girolles. Heat a small non-stick frying pan with 1 tsp of butter, once the butter foams and turns nutty brown add the girolles and seasoning, saute until golden brown.
Transfer the sauteed mushrooms onto a small plate lined with kitchen paper.
Crack the fresh eggs into a small bowl, add the water, chopped thyme and seasoning. Loosen the eggs with a fork, do not whisk.
Heat a small 20cm non-stick frying pan with the remaining butter.
As soon as a the butter turns nutty brown and starts to foam add the egg, do not disturb for 5 counts, then shake the pan backwards and forward keeping it on the heat, do not lift the pan from the heat.
Shake a couple of times so that the raw egg gets in contact with the hot pan and shake so that the contents slides towards one end of the pan and the omelette starts to look like a elongated scrunched up rag, add the cooked mushrooms and immediately flip the omelette out of the pan onto a warm serving plate. The cooking time of the omelette takes no longer than one minute, I cooked this one in 35 seconds as I like my egg soft and just set.
Garnish appropriately and enjoy immediately!
Serves one
Food Fanatics Tips
Ensure your eggs are super fresh, check the date or even better if you can buy eggs from someone who has chickens in your local area. Never whisk the eggs, use a fork and do not add too much salt as the salt makes the eggs rubbery. Lastly if you are adding mushrooms always cook them before adding them to the omelette. The mushrooms contain water and as the eggs do not take long to cook, the chances are that the mushrooms could still be raw if they are not cooked before hand.