Binging with Babish: Omelette du Fromage from Dexter's Laboratory

- This episode is sponsored by Butcher Box. Butcher Box delivers high-quality beef, chicken, pork and seafood directly to your home, in a 100% recyclable eco-friendly box. New members will receive six free grass-fed steaks, that's two New York strips, and four sirloins added to their first box, for free. Go to the link in the video description for more information. - Tortilla du

fromage

. - What did you say? - Tortilla du

fromage

. - Oh, Dexter (popping sound) (popping sound continues) - French is the language of love, oh, say it again, Dexter. - Tortilla du fromage. - Hey, what's up guys?

Welcome back to Binging with Babish, where this week we'll be taking a look at Dexter's Lab's Omelette Du Fromage, for which we'll need some cheese and a tortilla. We will start like so many

omelette

s, with eggs. Crack them against the side of the bowl, remove the bits of shell that inevitably fall off, and we're working with four eggs total, and we'll add a big pinch of kosher salt—it never hurts to season early—and a good splash of whole milk, like your dad used to do. We'll take our smallest whisk and start whisking. We only want the eggs to come together here if there are still some yellow streaks left, or white, that's no problem.

In a large nonstick skillet, melt two tablespoons of unsalted butter. Once everything is melted and foamy, we will add the eggs and move them a little. I normally use a metal fork on my non-stick pans, but I couldn't find it, so here I have a wooden fork and then we'll talk about fromage. I think some yellow American will do well. We are placing three yellow American singles on one side of the tortilla. Once the curd starts to solidify, add the other half of the cheese, letting it cook a little longer until we get a nice golden texture on the outside, and there you have it, Omelette Du Fromage, an authentic Parisian recipe. it's a joke.

Obviously this is just an American omelet with some cheese, I just wanted to scare the French viewers. The first thing we need to fix is ​​the name, it's actually Omellette Alfamage, and it's a deceptively difficult recipe, often used to test chefs' metal. The first thing we do differently is break the three eggs on the table, not in the bowl, beating them vigorously and trying to get a little air into them. It should be a little foamy. The next thing we will change is the cheese; From what I can see, the most popular cheese for this application is Gruyere, so we're going to shred some of that before we head to the stove, where we're going to preheat an eight-inch

omelette

pan.

After about 60 to 90 seconds over medium heat, we will add a tablespoon, or about 15 grams of unsalted butter. It shouldn't sizzle too much, it should just foam a little. Now, what I said earlier about the metal fork was a joke. Do not use metal tools on nonstick cookware. I have found that wooden chopsticks are a great tool for this application. The key to a good French omelette is to keep it moving from the moment the eggs hit the pan. Shake the pan and vigorously stir the eggs over medium heat. This will cause the smallest possible curd to form, which we will stop stirring at the same moment that the eggs stop being liquid.

Lower the heat to minimum. Working quickly, tilt the pan down and shake it, pushing most of the tortilla to that side, and then using a rubber spatula, preferably a small one, we'll begin to roll the tortilla, starting near the end and then He stops when he reaches the halfway point. I'm going to run our spatula under the tortilla, making sure it keeps the pan tilted down, and tap it, which will prop the other end up, making it easier to fill with cheese. then carefully fold the other end down onto the paper. We're working very quickly, because we don't want it to brown, we don't want the outer egg layer to be too thick, and we don't want to lose our beautiful, creamy custard center.

Leave the tortilla rolled, invert it on a plate. If you're still learning like me, you may need to make some minor corrections and there you have it, Omelette Alfamage, which we're going to season lightly, with a little big, flaky final salt, a little touch of freshly ground black. pepper, and a little chopped fresh chives, and then to see if we have done it correctly, we have to look at its cross section. Inside there should be a swirl of the outer egg, surrounded by a soft, lush, custard-like curd and melted cheese. As you can see, my outer curd is too thick, so let's try it again, so to speak, and I'll make some minor modifications.

I'm going to start by salting the eggs. This hardens its proteins and helps them be more tender. Also, we're obviously going to beat them with a small whisk, as if this is what the small whisk was born for. Next. We are going to strain the beaten egg through a fine mesh strainer. This will help get rid of the chalaza. What is chalaza? Well, I'll show you. You've probably seen it before when separating egg yolks and whites. It's this little stringy thing that connects the two. This can be detrimental to the texture of the tortillas, so by straining it we will achieve a more uniform and creamy curd.

The next thing I will do differently is use a carbon steel pan. This one is much thinner than my omelet pan so it will retain less heat, so when you cool things down during the rolling process, the pan will cool faster and it won't cook the outside curd as much, so it won't be as thick. Last but not least, after inverting it onto our hot plate and making final shape adjustments, we'll take a page from Chef John's book and slather this whole thing with butter. Not only will this add flavor and a decadent shine to our tortilla, but it will also help our topping stick more effectively, so now let's cut it in half again and take a look at how we did it.

As you can see, the outer curd is much finer, meaning the creamier, smoother, creamier inner curd ends up in your mouth and there you have it. What I'm really hoping for is a real Alphamage Omelette, but it's not enough Dexter's Lab. To really get that cartoon look, I think we need to use these traditional eggs, which come in fun colors like brown and sort of blue, but most importantly their yolks are an absolutely bizarre bright orange. I don't know what they're feeding these chickens, but it's either very good or very bad, the same amplified procedure as before, salting, whisking, straining, preheating, melting, shaking, shaking, tilting, rolling, hitting things, folding and seasoning, and that we already have it.

What I think is a much more cartoonish omelet and yes, it seems really crazy, but let's try it, see what it tastes like. First, a quick inspection of the curd, it's not bad and let me tell you, these eggs are $10.99 a dozen and they taste like this. They're the eggiest eggs they've ever had, but if you're looking for the meatiest meat you've ever had, you might want to check out today's sponsor, Butcher Box. Butcher Box sources from farmers and fishermen who meet the highest quality standards. You can choose the box type and delivery frequency, and you can skip or cancel a month at any time.

Your order will arrive frozen with maximum freshness and in a 100% recyclable ecological box. You can create your own custom box or choose one of the boxes they select for you. New members will receive six free grass-fed steaks, meaning two New York strips and four top sirloins added to their first box for free. Go to the link in the video description for more information. (playing happy music) (playing happy music) (playing happy music) (playing happy music) (playing happy music) (playing happy music) (playing happy music)