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country french omelette

my version -- filled with fresh herbs; served with japanese kani salad...

"As demonstrated by Pépin, the perfect omelette is the result not of exalted ingredients—the eggs, says Salter, were from a supermarket aisle—but rather of the alchemy of heat and technique. In this segment, Pépin presents two omelets: a country-style French omelette and a classic French omelette. The country-style omelette—the omelette Pépin tells me today his mother made and his daughter Claudine tells me he made—is earthier, ruder, more grounded. It is browned like the earth, gutsy and rough. It is an omelet with its hands dirty and edges browned." - Taste
"Kani salad combines shredded crab sticks with a homemade, mayo-based dressing made from Japanese mayonnaise (Kewpie). The dressing is spiced with sriracha, and the salad is tossed with tobiko and panko breadcrumbs added for textural contrast and flavor."


© Faisal Hoque
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