March 1, 2012
Thomas Keller, on something as simple as the omelet

I thought the LA Times did a nice job on this piece about Thomas Keller and how he makes the perfect omelet.

As the visionary behind the French Laundry and Per Se points out, sometimes it's all about simple ingredients done with the proper technique. Keller does a couple of interesting things: he uses a blender and he uses relatively low heat with a non-stick pan. This is in contrast to the classic French technique of high heat with an untreated carbon steel pan, with clarified butter and two forks to stir vigorously.

Since it's always nice to learn a new approach, read the text, watch the video and give this a try. As Keller opines, the omelet is not just for breakfast -- he likes to eat his perfectly cooked eggs at night.

And if you're still looking for different, take a look at what I posted here a few weeks back -- poached scrambled eggs!

Blair Anthony Robertson is The Bee's restaurant critic. Follow him on Twitter, @blarob.

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