An egg is quite possibly the world's most perfect food -- ok that other David might argue it's chocolate, but his days are numbered. An omelette is quite possibly the world's most perfect way to cook eggs. Hardly anyone would argue with me on this one, yes? Have you had the French classic, Omelette aux Fines Herbes? Basically it's just a simple omelette but with an addition of chopped fresh herbs -- usually parsley, chive, tarragon, and chervil in about equal amount. I think that's quite possibly the world's most perfect seasonings for an omelette. But even the quite-possibly-the-world's-most-perfect-anything can be improved upon. And one idea came to me when I was at the garden this morning. Strolling around chomping on bits of odd lettuce and leaves, as is my habit while in the garden, I came upon some chives on the herb patch. They are growing like weeds, and some have even gone to flowers. Have you seen chive flowers? They are bright, round, purple clusters comprised of cutesy little blossoms. I picked one up and took a bite -tasted just like chives, perhaps a tad more delicate. So I decided to see if I could make an omelette with them. Cynthia, our lovely gardener, went to the chicken coop and brought me a few eggs, still warm from the perfectly fashionable hens we keep. I made a pretty omelette, with the fines herbes -- sans chervil because I perfectly forgot- adding the chive flowers at the last minute because they're more delicate than the green part. We harvested a big basket of the sweetest green peas earlier, so I stole a few and added the tiny peas to my omelette at the last minute. The peas were like surprising bursts of Spring when bitten into. Even the quite-possibly-the-world's-most-perfect food can do with a little twist. How about you? What twist have you put in your perfect omelette lately? Ingredients 2-3 perfectly fresh eggs Salt and pepper Mixed fines herbes chopped, use equal amount of parsley, chive, tarragon, and chervil (or any combination of them as well as other herbs you like). How much herbs do you put in your perfect omelette is entirely your own business. Good butter A handful of perfectly sweet green peas

Instructions
1. One omelette will serve one person and, because it is so quick to make, it's not worth cooking a large one for two. So, according to how hungry you are, use 2-3 large eggs per person. For omelettes, the fresher the eggs the better, but up to two weeks old is fine. Just break the eggs carefully into a bowl and season with salt and freshly milled pepper. Blend the egg yolks and whites with a large fork -- the number one rule is not to over-mix -- no beating or whisking. At this stage you could add some snipped chives or perhaps 1½ oz (40 g) of grated cheese to the eggs if you like. These should be gently combined with the eggs using a fork.

2. The size of the pan is vital: too small and the omelette will be thick, spongy and difficult to fold, too large and the eggs will spread out like a thin pancake and become dry and tough. For a 2- or 3-egg omelette, the base should measure 6 inches (15 cm) in diameter. I recommend using a mixture of oil and butter, 1/2 teaspoon of each. Place the pan on the heat and let it get quite hot, add the butter and oil and as soon as it melts swirl it round, tilting the pan so that the base and the sides get coated.

3. Turn the heat up to its highest setting -- when I first demonstrated this on television I said, 'As hot as you dare' and that still stands -- then when the butter is foaming, pour the eggs into the pan, tilting it to and fro to spread the eggs evenly over the base. Leave it on the heat without moving it for a count of five.

4. After this time a bubbly frill will appear round the edge. Now you can tilt the pan to 45 degrees and, using a tablespoon, draw the edge of the omelette into the centre. The liquid egg will flow into the space, filling it. Now tip the pan the other way and do the same thing. Keep tilting it backwards and forwards, pulling the edges so that the egg can travel into the space left -- all this will only take half a minute.

5. Soon there will be just a small amount of liquid left, just on the surface, so now is the time to start folding. Tilt the pan again and flip one side of the omelette into the centre then fold again. Take the pan to a warm plate and the last fold will be when you tip the omelette on to the plate. Remember, an omelette will go on cooking even on the plate, so serve it immediately. For this reason it is important to have some liquid egg left before you start folding, but if you have left too much, leave it to set on the plate before eating. The perfect omelette is one just tinged with gold on the surface and very soft and squidgy on the inside.

This recipe published with BigOven, and can be imported instantly by BigOven users viewing this page. Download your free trial at www.bigoven.com.


Yields: 0
     Chez Pim (http://chezpim.typepad.com)

notes:  http://chezpim.typepad.com/blogs/2007/04/perfect_omelett.html

Cuisine:   French

Main Ingredient:   Eggs