2150 Hwy 35 Sea Girt, NJ 08750

My “Perfect Omelet” With Smoked Salmon, Mustard, Dill, Crème Fraiche

IMG_3801I would like to preface this recipe with my definition of “perfect” since that is a totally subjective term. For me, an omelet is the summation of slowly cooked eggs just set and rolled over a warm filling. The texture of the eggs should be almost custardy and wet. Too often people down play the importance of the egg in an omelet, and see it as a means to hold a bunch of “filling” ingredients together. My perfect omelet is also rolled not simply folded over. I don’t have a very good reason for this except for the fact that it’s how it should be done. Fat plays a huge role in the end result. I use a high fat content butter and olive oil. Fat lubricates the proteins as they coagulate and makes a tenderer product. There is no need to add and water or milk to the eggs because that only prolongs the cooking process, and results in rubbery eggs. I also feel the importance of the type of egg used to make an omelet is absolutely crucial. I use organic free-range eggs. When a chicken is aloud to eat a more” natural diet” of bugs, seeds, and whatever else happy chickens eat the quality of the fat in the yolk is greater. Industrial farmed eggs have the nutritional content of saw dust.

A few tips on how to cook the perfect omelet:

• Heat your pan slowly over a VERY LOW flame for more time to avoid hot spots in the pan. This will keep you omelet from getting brown spots.
• Crack and whisk eggs and then allow to rest for at least 10 mins, while you do remaining prep.
• Use very cold butter
• Make sure filling is not too cold. Room temp is best.
• Continuously stir eggs for 45 seconds once placed in pan. This is what will give the “custardy” texture” by making very small curds.



3 eggs
1 tsp olive oil
2 tbls butter, diced and very cold
1 tbls Crème Fraiche
salt and pepper


4 oz Smoked salmon, flaked
1 tsp Capers
1 tsp Red onion minced
1 tbls Whole Grain Mustard
1 tsp Fresh dill, minced

Make the filling:

While pan is getting hot, butter is getting cold and eggs are coming to room temp go ahead and place all ingredients for the filling in a bowl and mix with a fork. Don’t over mix it should look somewhat flaky still not tuna salad.

Cook the eggs:

If you haven’t already, crack eggs into a bowl, and add a small pinch of salt and pepper and beat with a fork or whisk vigorously. Add oil to the pan and move around to coat the bottom and heat for 30 seconds. Then add your eggs and butter (the eggs should sizzle). Using a rubber spatula make small circular motions all around the pan. After 45 seconds or so you will see the eggs begin to thicken as butter melts and look cooked around the edges. Let cook for another 30 seconds then spoon mixture minus 2 tablespoons down the middle of the omelet in a line from left to right. Run spatula around the sides of the pan to release. Turn pan off. Now fold the omelet like a letter by lifting handle up and working the half closest to you over the filling. Then tilt the handle down and fold the other half over the first. Slide omelet closer to handle, lift handle and flip the omelet by lifting handle and using spatula (this will take practice so don’t get discouraged. Slide onto a warmed plate garnish with crème fraiche, dill, and reserved filling.

Good Cooking!



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