Recipe: Omelette by Christian Constant step by step with pictures | Handy.Recipes

Omelette by Christian Constant

Cooked omelet by christian constan

Nutritional Value

Christian Constant is a famous French chef with two Michelin stars. This dish was one of the chef's competition assignments. I tried to reproduce the recipe in my kitchen, with a few changes of my own! There's a recipe on the site "The omelet is white on the outside, yellow on the inside", but it's a little different. We only need 4 eggs and a tablespoon each of cream. butter and cream.

Author of the recipe

Ingredients for an omelet from christian constan:

  • Chicken egg - 4 pcs
  • Butter - 1 tablespoon
  • Cream - 1 tablespoon
  • Vegetable oil (just grease the pan)
  • Salt (to taste)

How to cook an omelette by christian constan step by step with photos

To make the original, grease a cold frying pan with oil. Pour 3 egg whites into the pan, season with salt. Put the pan in an oven with a water bath at 80 C for 8 minutes. I did it my way: grease the frying pan with oil. oil, heated a little, put on the heat spreader, poured three whites (do not stir), on low heat (so they do not fry, and steamed). Transferred the cooked whites to a plate lined with clingfilm.

Beat 3 yolks and one egg white with a whisk. In a skillet, melt 0.5 tablespoon of butter. Melt 0.5 tablespoon of butter in a frying pan, add egg mixture and cook over low heat while stirring all the time. When the yolks have set, remove from the heat and add 0.5 tablespoon of cold butter and 1 tablespoon of cream. Add 0.5 tablespoon cold butter and 1 tablespoon cream to stop the eggbeater.

Stir well. You'll have this fluffy egg yolk omelet.

We have one egg yolk left over, this is for decorating our omelet. Again, according to the author: Bring the water to the boil in the pan. Put the egg yolk in a cornet of parchment paper. Instead of parchment paper, I put the well-mixed egg yolk in a plastic sachet (in a corner).

I cut off a corner (just a little) and squeeze a thin stream into the boiling water (the water should not boil, there should be small bubbles). Leave for 1 minute, then take out cooked yolk with a slotted spoon and put into cold water.

Next, place the yellow omelet on top of the white omelet.

Roll up with clingfilm, shape into a loaf and put on a plate to serve.

Place a string of yolk on top and garnish with parsley chips. I got the idea for the chips from the French site.

It turned out pretty good! A firm white part and a soft whipped egg inside, well, the top yolk for decoration is very interesting. Check it out! Good!

Nutritional Value:

Whole Dish:
487.7 Calories
28.5 g
39.3 g
2.2 g
195.1 Calories
11.4 g
15.7 g
0.9 g

Salt, Vegetable Oil, Butter, Eggs, Tender, Cream, appetizers, Omelettes

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