recipe friday

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1 stick butter, clarified
18 eggs (3 per person)
½ C heavy cream
1 T crushed white peppercorns
1 bunch chives, finely chopped
1 T sea salt

Special equipment

1 (9-inch) non-stick sauté pan
Heat resistant spatula
4-ounce ladle

Cook's note: Individual omelets (3 eggs) need to be cooked individually.


Preheat the oven to 450 degrees F.

To clarify butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside

Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy.

Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly.

This is to heat the eggs through so they set like custard. Keep swirling them around so the eggs aren't in 1 spot long enough to burn.

Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1½ minutes. When you remove the omelet from the oven it should still have a soft custard touch.

Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.

Using an oven glove to hold the handle, tip the pan sideways and roll the omelet onto a plate with a spatula.


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