Fines Herbes Omelet

I would dearly love to know what kind of non-stick surface survives this onslaught of metal fork...so I can buy a set!

You can buy a silicone coated whisk and use that instead of the fork

Any good pan with do this if you make sure the pan is hot before you put anything in it. Get the pan hot, add oil, swirl to coat, add the eggs and let them set up a little before you stir up the bottom.

Breakfast this morning. What a way to start the day! I served spinach with parmigiano cheese and hash brown potato with the omelet. Added fresh melon/pineapple and No Knead bread, toasted, as side dishes. People at the B&B loved these herb omelets. Most people are afraid to experiment with herbs so have no idea what excitement they bring to an otherwise pedestrian food like eggs. Herb scrambles are just a good

Pepin uses non-stick pans all the time. When stirring with the fork, you don't put the point of the tines on the surface - use the back of the fork. A non-stick pan is a tool, not an heirloom. If you bought a pan for $29 and got 5 years' use out of it, wouldn't that be enough?

His technique is what to watch for in this video. I watched it twice without the sound, just watching his hands move. To emulate that!

This qualifies, for me, as one of the quickest, healthiest, and easiest go-to dishes I know and excellent at any time of day.
I make a 3-egg personal version at least once or twice a week. I use extra light olive oil rather than canola oil for health reasons. Of course, all sorts of herbs can be substituted in various amounts. At the moment I have a garden full of chives, thyme and parsley, so that's what was in mine this morning!

That's right. I've done this for decades (I'm in my 80's): I learned as a youngster from my father (he liked to have me fix his breakfast), using, originally, a cast-iron skillet ( enameled, I think possibly). He had lived for a decade in Paris as an art student after WW I, and learned omelets there. His recipe was basically identical with Pepin's.

All TV "chefs" should be required to watch Jacques. His explanations and techniques are examples of perfection of his trade. His omelet, as well as his other recipes are more often than not examples of delicious simplicity. I became a fan of his decades ago after purchasing and using two of his earliest books, "La Technique" and "La Methode."

While I did not shake the pan with the vigor of Chef Pepin, this is a superb omlette recipe. His technique may be the star, but the recipe and a good no-stick skillet are all you need to deliver the goods.

Well, generally when you start to see ripples forming in the surface of the oil, or the butter starting to bubble and threaten to spatter, that's when to add the egg. And I use a combination of butter and oil.

I make a similar omelet, with 2 eggs, a couple of times a week, using fresh herbs from my garden - basil, oregano, parsley, thyme or any combination thereof. Also add chives. I use olive oil, no butter. A great, simple, delicious omelet.

When you fold it over the trapped heat finishes the cooking.

I have seen chefs mix up a bowl of 9-10 eggs for three omelets and then use the small pan for cooking: they use a ladle to pour in enough for one batch, and then they make 2 more separate batches.

If you watch Chef Pepin, he never touches the surface of the pan with the tines of the fork, just with its "belly", that is, the curved back, which is not likely to scratch.