Some months ago I purchased a copy of Modernist Cuisine an exciting cookbook collection that is as heavy as it is extensive. This five book set was clearly an investment not only financially but in time to fully understand both technique and the science of food. The good news for our guests is that I discovered the striped omelet.
The striped omelet took a bit of experimentation and is still a work in progress but the early taste tests are positive. The initial omelet was presented by MAXIME BILET on the Modernist Cuisine website. I have included the initial video of the Modernist Cuisine team demonstrating their version of the omelet, of course purchasing all of the necessary, custom made equipment is probably far beyond the reach of the average home chef or even a gadget freak like myself.
So I set off on a path to prepare and deliver the Striped Omelet to our guests using an alternative method. First I had to locate a suitable non-stick product to
fit in the bottom of the sauté pan. My first thought was to use a silpat, however, I could not locate one the was round, and according to the manufacturer it is not recommended that they be cut, because fiber-glass could get in the food, probably not very healthy. So I searched for a teflon liner and cut it to the appropriate size. Well the omelet is not square but round works just as well. Next came to cooking, only one to a shelf because if you place two sauté pans in the oven together the egg has a tendency of running to the low side of the shelf, better balance in the center. The egg filling and the mushroom marmalade, which can be made ahead, are fairly straight-forward. I’m still working on getting the strips crisp and clear so if you have one that looks a bit fuzzy it not your eyesight!