Blue Herons Glacier Bay Smoked Omelet Recipes

Steps:

• Preheat the broiler and arrange the oven rack in the highest position.
• Put the eggs, half-and-half, salt and pepper in a bowl and whisk until frothy.
• Melt the butter in the skillet over medium-high heat. Pour in the egg mixture and let sit until the bottom starts to cook. Using a rubber spatula, slowly push the cooked egg from 1 side of the skillet to the other, allowing the raw egg to reach the bottom and cook--this creates fluffiness and keeps the bottom from burning.
• When the omelet is cooked on the bottom and the top is still runny, place the skillet just under the broiler with the oven door open and the handle sticking out, and broil until the omelet rises and browns lightly, about 1 minute. (Alternatively, flip the omelet in the skillet and cook briefly, to finish.)
• Scatter the cream cheese and smoked salmon over the omelet; then sprinkle with the onion and capers. Broil again to warm the topping, about 30 seconds
• Transfer the omelet to a cutting board, and cut into 4 triangles. Divide the omelets among plates and garnish with the lemon slices and dill.

Steps:

• Beat eggs until light in a bowl.
• Heat butter in a skillet and pour in the egg mixture.
• Roll eggs around the pan and cook until it starts to set up.
• Tip pan to the side and lift up the edges so the uncooked portion can slip under the set eggs.
• As eggs start to firm up, add the goodies like sautéed onion & mushrooms, chopped chives, and the crumbled smoked salmon.
• Fold over the egg mixture so you have a proper 1/2 circle omelet.
• Serving your omelet with sour cream and chives is a nice choice.
• Portions vary based on richness and amount of salmon used.
• Good served with sourdough bread, toasted.

Steps:

• (Note: If using a nonstick skillet, skip this step.) To prepare a black steel skillet: Heat skillet over medium heat until it starts smoking. Spread salt in an even layer. Use several layers of paper towels to rub the salt into the skillet, releasing any impurities stuck to the bottom; be very careful, as the skillet is hot! When the bottom is smooth, turn off heat and discard salt. You have just created a clean, nonstick surface for the eggs-so you're ready to cook!
• Make clarified butter: In a small saucepan, melt 8 tablespoons (1 stick) unsalted butter over medium heat and bring to a simmer, 5-7 minutes. As white foam collects on the surface, skim off with a small ladle or spoon and discard; these are the milk solids. Reduce heat to medium-low and continue skimming until the butter is clear. Pour the clarified butter through a cheesecloth-lined strainer to catch the smaller milk solids, and set aside. (Note: Clarified butter has a higher smoke point than regular butter, allowing for cooking at higher temperatures. It can be stored in an airtight container in the refrigerator for several months.) Cut smoked salmon into ¼-inch slices. Set aside. Crack eggs into a medium bowl. Add a few pinches of salt and a few grinds of pepper. Use a fork to whisk until thoroughly combined, about 1 minute.
• Heat the black steel skillet over medium heat. Add 1 tablespoon clarified butter and swirl to coat the bottom and partway up the sides. Pour the eggs into the hot skillet. Begin quickly and gently shaking the skillet, while also stirring the eggs vigorously with a fork (or a rubber spatula, if you're using a nonstick skillet). Use small circular movements to loosen the curds and lightly scramble. While scrambling, occasionally run the fork around the edge of the skillet, moving the cooked egg back into the center, 30-45 seconds. Switch to a heatproof rubber spatula; continue shaking the skillet, loosening the cooked egg from the edges, and lightly scrambling until the eggs are half curdled, about 20 more seconds. Tap the skillet on the stovetop several times to level the eggs. Turn heat to low. Working quickly, place salmon slices in an even layer across the center of the eggs. Use a zester to add about ½ teaspoon lemon zest over the salmon, followed by chopped chives.
• Tilting the skillet slightly away from yourself, begin rolling the omelette: First, loosen the edge closest to the handle, then roll it toward the middle. Add 1 tablespoon butter to the skillet and let it melt along the exterior of the omelette.When the omelette is half-rolled, run the spatula around the far edge to release the eggs from the skillet. Then tilt the skillet more sharply and tap it firmly on the stovetop to loosen the omelette. Bang on the handle with your free hand to help the far edge begin to roll up, and use the spatula as needed to fold it toward the center of the omelette. Holding the skillet over the plate, roll the omelette and gently flip it onto the plate, seam side down.
• If necessary, use your hands or a spatula to gently perfect the shape and tuck in any loose edges. Spread remaining ½ tablespoon butter across the top of the omelette. Garnish with a spoonful of caviar on top and serve immediately.

Steps:

• Beat eggs and evaporated milk until light in a bowl.
• Heat butter in a skillet and pour in the egg mixture.
• Roll eggs around the pan and cook until it starts to set up.
• Tip pan to the side and lift up the edges so the uncooked portion can slip under the set eggs.
• As eggs start to firm up, add the goodies like sautéed onion & mushrooms, chopped chives, and the crumbled smoked salmon.
• Fold over the egg mixture so you have a proper 1/2 circle omelet.
• Serving your omelet with sour cream and chives is a nice choice.
• Portions vary based on richness and amount of salmon used.
• Good served with sourdough bread, toasted.

Steps:

• Whisk sour cream and mustard in small bowl to blend. Whisk eggs, 2 tablespoons water, chives and tarragon in medium bowl to blend. Season egg mixture with salt and pepper.
• Melt 1 teaspoon butter in small nonstick skillet over medium-high heat. Add half of egg mixture and stir briefly. Let eggs begin to set at edges. Using spatula, lift edges and tilt pan, allowing uncooked portion to flow underneath. Cook until eggs are set but still moist, about 1 minute. Spread half of mustard mixture and half of salmon over half of omelet. Using spatula, fold unfilled portion over filling. Slide omelet out onto plate. Repeat with remaining butter, egg mixture and fillings to make second omelet.

Steps:

• Whisk the eggs in a bowl with some cracked black pepper.
• Stir in the blue cheese.
• Heat up the (garlic-flavored) olive oil and/or butter in an omelet pan on medium heat.
• Pour in the eggs (and garlic if using) and cook gently until just ready to fold.
• Fold the sides in to the center of the omelet and plate. (Yes, the center of the omelet will be slightly runny.) The bottom of the omelet should not be brown at all.
• Garnish with a small amount of bleu cheese, the crumbled bacon, chopped hazelnuts and fresh parsley.
• We served our omelet with steamed carrots and roasted small Yukon gold potatoes for an easy weeknight meal.