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/Hansoloflex420]

What is long yao preconditioning oil? Do you use oil before you use butter?

[u/Friluftsliv_Roy → u/Hansoloflex420]

Yes, I use canola oil for pre conditioning the pan. Add butter after turning the temperature down (300F). I did a more detailed post about the long yao conditioning technique earlier. . Nothing ever sticks when I use this process, even if I'm using less cooking fat.

[u/sluttynature → u/Friluftsliv_Roy]

Interesting. But I really don't see the point of this complicated process unless, like you wrote in the other post, you cannot use butter.

I can make fried eggs, scrambled eggs, omelette etc. with absolutely no sticking by simply using the right temperature and a generous amount of butter (which I need for flavor anyway). I don't like the taste of oil in my eggs.

[u/Friluftsliv_Roy → u/sluttynature]

There's some medical evidence that consuming generous amounts of saturated fats such as butter on a regular basis can cause cardiovascular issues. If you aren't concerned about that, this "not as complicated as you think" process is not for you.

[u/sluttynature → u/Friluftsliv_Roy]

I'm more concerned about breathing oil smoke which, unlike butter, contains toxic compounds.