The Omelet From "The Bear"

The Boursin and potato chip omelet from season 2 of "The Bear" is a stroke of genius. Great technique paired with approachable ingredients makes for one amazing omelet.

Prep Time	Cook Time	Serves
5 minutes	5 minutes	1 person

Sour Cream and Onion Potato Chip Omelet

3 large eggs

Boursin

Sour cream and onion ruffle chips

Chives, thinly sliced

Salt

Butter

Place your boursin in a ziplock bag and soften it so it's easier to squeeze into the omelet. Scramble your eggs over a sieve so there aren't any streaks or lumps. Let the scrambled eggs flow through the sieve. Mix in a pinch of salt and scramble one last time to ensure a homogonous mix.

Heat an 8inch nonstick pan over medium and add a pat of butter. The butter should foam but not brown, this is how you know the temp is correct. Add the eggs and immediately begin stirring while shaking the pan. One hand is shaking the pan up and down while the other hand is mixing to break up curds. This is the key to a creamy center. Once about half the of the egg is curd, let it sit untouched so the bottom creates a set layer. If you want the egg cooked more, cover the pan so the top can cook. I like to see a custardy liquid at this point,

Squeeze a line of boursin over the further half of egg. Turn the heat off at this point. Using a spatula, gently lift the egg closest to you up to begin making the omelet shape. Hold the pan in your hand and hit your hand with the base of your fist (the shaking allows the omelet to slightly come over the edge). Use your spatula to fold that edge onto the omelet. (Use the video as reference). This should create a 3 fold omelet with the boursin in the center. Flip that gently onto a plate and shape the omelet with a clean towel. Spread some butter on top, then hit it with flakey salt and chives. Now you can crush on the potato chips and crack a few turns of pepper.