Poached Egg Omelette

A poached egg adds a velvety, luxuriant richness to dry toast, green salads or roasted root vegetables. A soft French omelette with fresh herbs provides a buttery and delicate treat. A poached egg inside an omelette equals pure decadence. 

This recipe makes enough for two people. Preparing more than two omelettes can be difficult to juggle. Success with this dish requires mastery of time and technique. Overcooking poses the greatest threat to preparing French omelettes or poached eggs. When trying this recipe, keep your temperatures in check and cook with a gas stove for easier more controllable results. 

Poached Egg Omelette

  • Servings: 2
  • Time: 30 minutes
  • Difficulty: Hard
  • Print

Ingredients

  • 6 cups water
  • 3 tbsp white vinegar
  • 1/4 cup salt for poaching water
  • 6 fresh eggs
  • 2 tbsp milk
  • Dash of salt
  • Dash of pepper
  • 2 tbsp butter
  • 1 green onion, chopped fine
  • 3 tbsp, finely chopped parsley

Directions:

  1. Heat 6 cups water to a bubbling simmer in a medium sized pot. Add 1/4 cup salt and vinegar. 
  2. Break remains two eggs into separate ramekins. If a yolk breaks use it in step 3. 
  3. Divide 4 cracked eggs between two small bowls. Add 1 tbsp milk to each bowl with salt and pepper. Whisk with fork until thoroughly mixed. 
  4. Add 1 tbsp butter to an 8-10″ non-stick skillet on medium-low.  Heat and swirl around the bottom of the pan until butter melts and becomes a little frothy. Add one of the small bowls of whisked egg to the skillet. Lift and shake skillet back and forth in a plane parallel to the floor to loosen egg. Add half of green onion and parsley to skillet in an even layer. Turn heat off to stop cooking while egg is still wet on surface. 
  5. After reducing heat just below the bubbling point at the bottom of the poaching pot, turn one egg out into the pot with ramekin partially submerged. Allow egg white to set for about a minute and a half at the bottom of the pan. With a large slotted spoon, gently and slowly nudge the edges of the egg white toward the yolk until the egg turns over. Allow egg to poach for one more minute before lifting from water with slotted spoon. Use a paper towel to absorb clinging water on the bottom the spoon. 
  6. Gently roll  egg onto one half of omelette in skillet. Return skillet to medium low heat. Use a soft spatula to flip one side of the omelette over the poach egg in a single fold. Gently slide omelette from skillet onto warm plate. 
  7. Repeat steps 4-6 for second omelette. 
  8. Serve omelettes with grits, roasted potatoes or a green salad with a white wine vinaigrette.  

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