French Omelette with Caviar and Chives

By Beleaev Family | Beleaev Caviar & Gourmet

Make two individual French omelettes, each with three eggs, 10g of crème fraîche and 10g of Oscietra Royal Caviar. A small pan gives better control than cooking all six eggs together, and the chilled caviar is added after each omelette reaches the plate.

Yield and portion plan

• Yield: 2 folded omelettes
• Serves: 2
• Per omelette: 3 eggs, 10g crème fraîche and 10g caviar

Ingredients

Useful equipment

• Two small bowls
• Fork or small whisk
• 20cm non-stick omelette pan
• Heatproof silicone spatula
• Digital scale and non-metal caviar spoon
• Two serving plates

Cook one omelette at a time

1. Divide the ingredients. Put three eggs in each bowl. Weigh two 10g portions of crème fraîche and reserve two 10g portions of caviar in the closed, chilled tin.
2. Mix the first eggs. Beat three eggs until uniform, then stir in half the chives. Melt 10g butter in the pan over low to medium-low heat without allowing it to colour.
3. Build the curd. Add the eggs. Stir briskly with the spatula while moving the pan until fine curds begin to form. Stop stirring once the surface is soft-set, without pools of liquid raw egg.
4. Add the centre. Spoon 10g crème fraîche in a line just off centre. Tilt the pan and use the spatula to roll the near edge over the filling, then fold the omelette into a loose cylinder.
5. Plate without browning further. Invert or slide the omelette seam-side down onto a plate. Repeat with the second bowl, the remaining 10g butter and the remaining cream.
6. Finish both portions. Make a shallow line along the top of each omelette. Add 10g Oscietra to each and serve straight away.

How to correct the fold

If the egg sticks, the pan may be worn or insufficiently buttered; loosen the perimeter before attempting the roll. If liquid egg remains, continue cooking gently until it sets before adding the cream. If the outside colours quickly, lower the heat and wipe the pan clean before cooking the second omelette.

A torn omelette is still usable. Place it seam-side down, bring the sides together with the spatula and use the crème fraîche and caviar line to cover the join. Avoid pressing the caviar into the hot surface.

Allergen and storage notes

The dish contains egg, fish and milk. Ingredient and allergen details must come from the current labels for the exact packs served. Keep the caviar and crème fraîche chilled as their labels direct. The omelettes are intended for immediate service and follow the exact labels for unused ingredients.

Choosing the pan and doneness

A 20–22cm non-stick pan gives a useful shape for the three-egg portions in this recipe. A much larger pan makes a thinner sheet, while a smaller one makes the centre harder to set evenly. Use gentle heat and judge the egg as it cooks; a fixed 90-second deadline cannot account for different hobs, pans or starting temperatures.

The folded omelette should hold together with soft curds, without liquid raw egg spilling from it. Cook the eggs to the doneness appropriate for the people eating them and the guidance for the eggs you bought. Add the chilled caviar after the omelette is plated and the surface is no longer fiercely hot.

Variations without changing the portion plan

For a plain omelette, omit the crème fraîche centre and keep the six eggs, 20g butter and 20g caviar for two. For a smoked-salmon version, divide 60g ready-to-eat smoked salmon into two 30g portions and lay it on the plated omelettes before adding the caviar. The extra salmon is additional to the base recipe, rather than a substitute for the eggs.

Frequently asked questions

Can I make one large omelette for two?

You can cook six eggs in a larger pan, but the thickness and folding technique change. Two individual omelettes make the caviar allocation and the handling clearer.

Should I put the caviar inside?

Keep it as a chilled topping here. Putting it into the pan exposes the pearls to more heat and loses the contrast with the warm eggs.

See the scrambled eggs with caviar method for another soft egg dish.

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