Omelette aux Fines Herbes from The Hundred-Foot Journey Recipe
Here’s an Omelette aux Fines Herbes recipe inspired by the movie, The Hundred-Foot Journey, starring Helen Mirren. I say inspired by since this 100 foot journey omelette recipe isn’t the one from the movie.
Instead, it’s more of an easy omelette recipe, courtesy of Le Cordon Bleu Cuisine Foundation. It was sent to me by the Dreamworks movie studio when the movie was originally released.
The Hundred-Foot Journey
It also isn’t the best omelette recipe described in the book, which is also different from the one in the movie. What, you didn’t know that The Hundred-Foot Journey movie is based on The Hundred Foot Journey: A Novel?
Actually, the story shown in the movie is just a small part of the book. So if you liked the movie, you’ll be crazy about the 100 Foot Journey Book!
The Hundred-Foot Journey
Instead, if you want something more like the movie, check out the Sunday Morning Masala Omelet from Floyd Cardoz. He was the consulting chef on The Hundred-Foot Journey movie.
Making the ultimate Omelette aux Fines Herbes Omelettes or omelets (depending on if you want to use the French or English spelling) are the ultimate in French cooking. My mother is French and a very good omelette maker.
Me, I’m a wiz at frying up the perfect runny egg. I leave the easy omelette recipes to my husband, Paul.
His preferred method using a lid to cover the pan to steam the egg. This makes more of flipped over frittata (probably because it's so stuffed with goodies) than an omelette, but whatever works. It's all delicious!
Traditionally, perfect omelette recipes are rolled using a cloth. Not only does this assist in giving the omelette its final torpedo shape, but it also absorbs any excess butter from the cooking.
If you find that a little tricky, maybe this method for Omelette aux Fines Herbes from Jaime Oliver can help.
Make sure to check out two other 100 Foot Journey recipes inspired by the movie: Tandoori Chicken Wings – a wonderful party appetizer – and if you’re feeling adventurous, Beef Bourguignon à la Hassan. Omelette aux Fines Herbes Recipe from Le Cordon Bleu Cuisine Foundation 2011 Print
Recipe Ingredients Omelette ingredients:
5 branches chervil, finely chopped 5 branches chives, finely minced 5 branches tarragon, finely chopped 5 branches parsley, finely chopped 12 eggs 4 ounces clarified butter or ghee Salt and pepper For serving:
1 ounce clarified butter or ghee Salt and pepper Directions Pick the leaves off the chervil, parsley and tarragon, and trim the bottoms off the chives. Blanch the herbs separately in boiling salted water, then refresh immediately in ice water. Squeeze our the excess water and finely chop. Warm a large plate, and brush the center with melted butter. Lightly season with salt and pepper. Set aside in a warm place. Break the eggs into a large bowl, season, and whisk well. Mix in the chopped herbs. Heat the clarified butter in the omelet pan over medium heat. When the butter is hot, pour the egg mixture into the pan. Stir gently with a fork, lifting the bottom to allow the uncooked eggs to flow underneath. The eggs should not set too quickly or take on too much color. Once the eggs are almost. completely set, that is, they can no longer be stirred, give the pan a good shake or tap. Lift the pan almost vertically. With the aid of the fork, fold the omelette in half and slip it onto the prepared plate, folding it again onto itself. Cover with a dean kitchen towel, and press along the sides, forming points at each end. Brush the top of the omelette with clarified butter before serving. Prep Time: 15 MinutesCook Time: 30 MinutesTotal Time: 45 Minutes Servings: Serves 4 to 6 Serving size: 1/4 to 1/6 of recipe Originally published on January 18, 2014. Photos used with permission from Dreamworks.