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This isn’t the rigorous omelet-making process Cru Catering and Café’s John Zucker studied at Le Cordon Bleu, but the more relaxed method he prefers when cooking at home. “Use super-fresh eggs,” he notes. “They’ll put the omelet over the top.” The addition of caviar and lime-dill crème fraiche makes this version feel opulent, though Zucker notes that the filling can be customized based on tastes and what’s in season.
❶ Clarified butter will produce a cleaner tasting omelet. To make it, melt one stick of butter in a small saucepan over low heat. Remove from the heat and use a ladle to skim the fat, leaving the clear butter. Set aside.
❷ Crack three eggs in a mixing bowl. Add one tablespoon of cream. Whisk the mixture together quickly until you see a little foam.
❸ In a large sauté pan, heat one tablespoon of the clarified butter. Reduce to medium heat and add the whipped eggs. Using a heat-resistant rubber spatula, swirl the eggs until they begin to solidify.
❹ Once the eggs are set, cook them for two more minutes. Then add grated Monterey Jack cheese, chopped scallions, dill, and salt and pepper to taste and cook for another minute.
❺ When the eggs are solid, fold the omelet in half, and continue to cook for a minute on each side over medium heat. “The key to success is controlling your heat—hot at first and then medium until the end,” Zucker says.
❻ Plate the omelet and top with caviar, lime-dill crème fraiche, and dill sprigs.