Omelette with Parmesan Sauce

Instructions

Omelette

• Melt the butter in a small pan (18-20cm diameter) over low heat (e.g., level 3 of 9).

• Add the 4 whisked eggs and stir continuously, without stopping. No scrambled egg should settle on the bottom.

• If the egg scrambles too much, immediately remove the pan from the heat and reduce the heat. Put it back on the heat when it feels right.

• Stir until the egg emulsifies with the melted butter and reaches a creamy consistency (can take up to 10 minutes).

• Once the egg has the desired creaminess, spread the mixture evenly on the bottom of the small pan and let it sit briefly until a stable skin forms on the underside of the egg.

• Tilt the pan and use a spatula to roll the egg from top to bottom.

Parmesan Sauce

• Mix egg with Parmesan and slowly stir until creamy over a water bath.

• The egg must not scramble. If the water bath is too hot, quickly remove the Parmesan-egg mixture and let it cool down a bit.

• Once it has the desired creaminess, pour it over the finished omelette.