Sous Vide Omelet with Parmesan & Herbs - The Movie

Spring Chicken

This is for Eggheads who also have, or plan to have, a sous vide cooker.

I woke up this morning wanting an omelet. But I wanted it sous vide style. And I wanted it to turn out right. Yeah! All my other sous vide egg dishes left a little (OK, a lot) to be desired. 

The whole thing, start to finish, was actually pretty easy, even for me. And I took a few photos to share with those who may want to try it. 

If I had planned better I would have had some fresh Parmesan and Parsley. I probably would have used a little more regular salt instead of Himalayan Pink salt, which I find kinda weak. 

But what really got my attention was how fluffy the omelet was. In fact, the texture was a little too soft for me, so next time I'll let it cook an extra 2 minutes in the sous vide bath. That should firm it up a bit. If you like your omelet just barely done, you will love this recipe. 

Anyway, the 'movie' is only about a minute and a half long. Why not take a look and see the sous vide process in action. 

https://youtu.be/JTZJ4-MsMXw 

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Carolina Q

20 minutes? For an omelet?! And next time you want to cook it even longer?! Julia Child does hers in about 20 seconds. 

https://www.youtube.com/watch?v=hWi3NwDrQok

But then, she didn't have SV technology on her side.

Mine take about 2 minutes. With just an omelet pan.

Spring Chicken

Aaaaaaa.... But Julia Child was a traditionalist cook, albeit a culinary genius with a flair for simplicity, and a talent for entertaining.  

She was probably aware of a few pioneer French chef's early efforts with sous vide cooking, and most likely discounted it as any kind of 'advancement' in French cooking.  I do, however, wonder what her take on it would be today, especially when modernist sous vide cooks employ the science while cooking some of her most notable recipes.

I too can make a 20 second omelet, but I'm not cooking for a crowd, nor am I attempting to impose technology in everyone's kitchen.  I'm just curious, with a flair for having fun.  I did that, and made a movie of it so other curious types could see the process.

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Melhill3

Nice but you need to upgrade your Parmesan

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Melhill3 said:

Nice but you need to upgrade your Parmesan

It was all I had on hand.

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gdenby

Looks pretty good. The texture of the egg depends mostly on the temperature, not the time. Sometimes when my SV eggs are runnier than I want, its because I didn't let them come up to room temp before cooking. And, my simple set up isn't quite as precise as needed for eggs which are very sensitive to temperature.

If you come across any, try Pecorino Romano instead of Parmesan. Similar to Parmesan in saltiness and dry grating quality, but an equally nice pungent flavor, but clearly different. Spanish Manchego is real good too.

gdenby

Carolina Q said:

20 minutes? For an omelet?! And next time you want to cook it even longer?! Julia Child does hers in about 20 seconds.

I did learn to do omelettes a'la Julia, and/or Jacques. Bought a good pan, buffed it mirror smooth. Made a couple of tries every Sat. morning for weeks, adding fresh herbs (chive blossoms the best.) It only took about 6 weeks to get something good, and another 6 to be consistent. I was pleased.

But w. arthritis getting much worse, just working the pan to get a nice finish flip makes the slower SV entirely acceptable.

Carolina Q

Leroy, thanks for the inspiration! Was trying to decide on lunch earlier and wound up with a 2-egg omelet, cooked in butter, about 30 seconds in a carbon steel pan. With chopped parsley and a little freshly grated Parmigiano-Reggiano.  Julia's looked nicer, mine was still delicious! It didn't stick at all, but I've never really practiced the technique to make it fold up on itself like her's did. Need to work on that.

@gdenby, thanks for the chive blossom tip. I've never eaten those, though I have chives everywhere!

gdenby

Chive blossoms are good and often plentiful. They have a mild chive onion flavor w. a hint of garlic, and the purple color goes nice w. the yellow of the egg. They dry reasonably well, tho' the mild flavor ghosts away after 6 months.