chive, eggs, omelette, french cooking, recipes, meal ideas, quick and easy

The Perfect Chive Omlette

When you work in professional kitchens, you often get asked to do a practical cooking test as your job interview. You get a few ingredients and you turn it into something delicious in order to show your skill and creativity. One chef I worked with used to get potential new cooks to do an ‘egg test’. At first this may sound simple, but the new cooks had to cook eggs six ways – perfectly. Poached, fried, hard-boiled, soft-boiled, omelette, scrambled, over-easy, frittata or baked – whichever way they were cooked they had to be just right. Needless to say, not all cooks passed the test – so don’t get down on yourself when your poached eggs don’t go as planned.

You will need:

3 eggs

3 tbsp finely chopped chives

¼ tsp salt

Freshly ground black pepper

1 tsp butter

Method:

Combine eggs, chives, salt and pepper in a bowl. Whisk with a form to combine. Heat a small non-stick pan over medium heat. Wait until the pan has warmed up before adding butter. Swirl in pan to coat.

Add egg mixture. Using a non-stick spatula quickly stir the eggs, like you would scrambled eggs. Then leave the eggs to set. Shape into a round with your spatula. When eggs are just about cooked, fold the omelette either in half or roll into a round and let cook for 1 more minute.

Miranda Keyes

Miranda Keyes

Miranda Keyes is a freelance food stylist, recipe developer, tester and writer. Miranda started her career at 15, with her first job ever at Summerhill Market working as a cashier. During university she moved up to the Summerhill Market kitchen, which kick-started her career in food. Miranda briefly worked in public relations before realizing she missed being surrounded by food all day and shifted her career back to cooking. Miranda's passion for all things food has taken her from professional kitchens like the Four Seasons Hotel kitchens in both Whistler B.C. and in London, England to staging at the three Michelin starred Fat Duck. Since trading in her chef whites Miranda launched her own freelance company. Miranda’s insights from cooking professionally now help her imaginatively bring to life food that looks as delicious as it tastes for cookbooks, magazines, television and live demos. Her creations have been featured in publications such as, Chatelaine Magazine, BBC Good Food and the Huffington Post.

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