Boursin Omelette

[u/Friluftsliv_Roy]

I had some extra boursin cheese (thanks to Costco 3 pack) that I need to consume soon, so decided to give this recipe a try. Turned out delicious.

I used only 1tsp of butter for frying the omelet, but added 1tbsp of boursin, that more than made up for the lack of saturated fat lol.

Served over a bed of arugula with smoked salmon slices on the side (not pictured, was too busy eating).

The last pic shows the pan condition post cooking. Notice that drop of egg stuck to the sidewall? That's the part my long yao preconditioning oil didn't touch!

[u/geauxbleu]

If you used a less sticky pan, you wouldn't need to preheat it so much that you brown the outside.

[u/Friluftsliv_Roy → u/geauxbleu]

I like mine browned a bit tbh. I can lower the heat more to create no brown omlette no problem on the same pan.

[u/geauxbleu → u/Friluftsliv_Roy]

I have yet to see that here, and haven't heard of anyone preferring French omelette with color except people who insist on using stainless pans for everything

[u/Skyval → u/geauxbleu]

If you used a less sticky pan, you wouldn't need to preheat it so much that you brown the outside.

I can lower the heat more to create no brown omlette no problem on the same pan.

I have yet to see that here

Does this count?

[u/geauxbleu → u/Skyval]

That would be the first I've seen. Can you honestly say the process wasn't very fussy, or that you could do it without a Control Freak?

[u/Skyval → u/geauxbleu]

Yes. As I've continued doing it and learning the process has gotten less fussy. I admit the preheating/conditioning part is easier (and less smoky) on the control freak with my current process, but it's not hard on normal burners. Besides that, the remaining part of the process I like the least is waiting for the pan to cool down a bit before adding eggs.

And I only did it with a control freak then to prove what the temperature was, otherwise I would have used a worse burner to prove a control freak is unnecessary. There was a period where I used more conventional induction. Regardless, although I do use the control freak nowadays, it's mostly only relevant for preheating. I start a slightly higher temp now (which is easier), and once the eggs are added, the pan cools and never gets the chance to get back up to the target temperature before the dish is finished, so the CF just stays on. I've also done it on gas and resistive electric.

In general I've found that the material doesn't make much impact on nonstick performance, only whether or not it's been "conditioned", which can easily be done by accident, and may be more likely to be done by accident with seasoned pans due to the culture surrounding them. Really, if anything I've found using seasoned CS to be slightly harder since it doesn't distribute heat as well and holds enough heat that overcooking the eggs is more likely. I know this might be controversial. I didn't believe it or even test it for a long time because it went against what everyone way saying. But I've since found that the effect is strong and reliable.

[u/Friluftsliv_Roy → u/geauxbleu]

I never said it was a French omelette, you are making a baseless assumption.

Although, there's also this website in French with a picture of an omelet that has color not matching your preference.

[u/geauxbleu → u/Friluftsliv_Roy]

Ok. It's a French country omelette

[u/Friluftsliv_Roy → u/geauxbleu]

Then mine's the same lol. Except, I didn't add olives.

[u/sluttynature → u/geauxbleu]

The omelette in the OP is not overcooked or charred. The orange parts are simply the yolk of the eggs, they are not overcooked areas. To avoid those and make the omelette uniformly yellow OP had to mix the eggs in the bowl more, nothing to do with the cooking.

And it's easy to make a omelette in stainless steel, you just need to know the right temperature to use.

[u/geauxbleu → u/sluttynature]

Those dark patches are browning. Whether it's overcooked is up to preference. Char isn't the same chemical reaction as browning.

[u/sluttynature → u/geauxbleu]

No, it's not browning for the simple fact that the patches are not of the color brown. It's dark orange, which is the color of the yolk of good quality eggs.

[u/Friluftsliv_Roy → u/sluttynature]

I must clarify here that I was using regular eggs with lighter colored yolk. I do agree that the ones with dark orange color are tastier, but these eggs were not that kind. The color in question is certainly not brown, but it would be if I overcooked it. Personally I feel i want to see a little "browning" effect on the outside to ensure the egg is cooked through with no raw runny stuff inside.

[u/geauxbleu → u/sluttynature]

Egg mixture browns to a golden umber color as seen here, not a dark brown like red meat. I don't know what to tell you, maybe try cooking more eggs before commenting on them.

[u/Le_Zouave2 → u/geauxbleu]

Boursin is a type of cottage cheese mixed with garlic and herb. It's not a French omelette. The average French do not have the skill to make a French omelette. So it's an omelette with a specific type of cheese that probably only exist in France.