The Ultimate Omelette

Ingredients

• 1 stick butter 
• 1 bunch chervil finely chopped
• 1 bunch chives finely chopped
• 18  eggs per person
• 0.5 cup heavy cream 
• 6 servings roasted mushrooms and watercress 
• 1 tablespoon sea salt 
• 1 tablespoon peppercorns white crushed

Equipment

• frying pan
• ladle
• oven
• whisk
• mixing bowl
• pot
• spatula

Directions

1. Special equipment: 1 (9-inch) non-stick saute pan
2. Heat resistant spatula 4-ounce ladle
3. Preheat the oven to 450 degrees F.
4. To clarify the 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
5. Crack the eggs into a medium mixing bowl and pour in cream.
6. Add pepper and whisk until well incorporated and foamy.
7. 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.
8. Once the eggs begin to set, stop stirring.
9. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch.
10. Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.
11. Serve with roasted mushrooms and watercress.