Since I didn’t do as well as I would have liked on our practical midterm, I'm choosing to make 8 out of 16 possible receipts at home for extra credit. The first receipt I made was a French Omelet, rolled with Gruyere & Chives. I had practiced this dish many times prior to our mid-term practical but despite all that practice I still fell short on my exam. I overcooked it and there were small white spics throughout it.
I recall on the first day of class, Chef O'Donnell showed us how to cook perfect scrambled eggs. I never really considered using butter in scrambled eggs until this lecture but was pleasantly surprised by the taste and creamy texture of the omelet. Prior to starting school, I assumed eggs were best when cooks on high heat and cooked very quickly. Oh how wrong I was to have cooked eggs this way in the past. The Gruyere cheese does make this omelet tolerable but I think I still stick with the country or Denver omelet when dining in a restaurant.
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