Clarified Butter For Herb Filled Omelet Recipes

Steps:

• Heat butter in an 8-inch skillet over medium-high heat.
• While butter is heating, whisk together eggs, salt, and pepper in a medium bowl. Pour into skillet and reduce heat to medium. Simultaneously stir eggs with a heatproof flexible spatula and shake the skillet vigorously back and forth over heat for about 1 minute. You want to keep the eggs moving, incorporating some of the runny parts with the more-cooked parts until there are some curds swimming in the eggs. Continue cooking, using a spatula to pull cooked eggs from the edge and allow uncooked parts to run underneath, until eggs are just set, with no more runny parts (about 15 to 30 seconds).
• Sprinkle herbs evenly over eggs, then run the spatula around all sides of omelet to loosen it from the pan. Use spatula to lift edge of omelet and gently fold over one third. Then, holding pan over plate, simultaneously slide and roll omelet onto plate. (Alternatively, flip over one half to form a half-moon shape.) Serve immediately, sprinkled with herbs for garnish.

Steps:

• Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind.

Steps:

• Place the butter in a 2-quart saucepan and set over medium heat. Once the butter has liquefied, decrease the heat to lowest setting then adjust to maintain a low boil. Cook for approximately 45 minutes or until the butter reaches 260 degrees F, is clear, and the foam on top is slightly browned. Strain the clarified butter through 4 layers of cheesecloth set into a hand strainer into a heatproof vessel. Cool completely before refrigerating in an airtight container for up to six months. Can be frozen for up to a year.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in an 8-inch oven-safe skillet. Add leeks; cook until softened and translucent, about 5 minutes. Add garlic; cook until fragrant, about 30 seconds. Stir in pepper, cumin, turmeric, and 1/4 teaspoon salt and cook until fragrant, about 1 minute. Remove from the heat.
• Whisk eggs in a large bowl. Whisk in baking powder and remaining 1/2 teaspoon salt until combined. Fold in leek mixture, parsley, cilantro, dill, lemon juice, and lemon zest.
• Add butter to the skillet and transfer to the preheated oven. Heat until melted, about 3 minutes.
• Remove skillet and swirl so butter evenly coats it. Add egg mixture. (Do not stir.)
• Return to the oven and bake until edges are set and middle is still slightly moist, 15 to 18 minutes.
• Let cool in the skillet for 10 minutes before cutting into 8 slices.

Steps:

• Break 2 eggs into a bowl and beat with a fork or a whisk until frothy. Add salt and freshly ground pepper to taste (about 1/8 teaspoon salt), and 2 teaspoons milk. Whisk half the herbs into the eggs and mix well.
• Heat an 8-inch nonstick omelet pan over medium-high heat. Add 2 teaspoons of the olive oil. When the oil feels hot when you hold your hand above it, pour in the eggs, scraping every last bit into the pan. Swirl the pan to distribute the eggs evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. As soon as the eggs are set on the bottom, jerk the pan quickly away from you then back towards you so that the omelet folds over on itself. Tilt the pan and roll out onto a plate. Repeat with the remaining eggs and herbs, and serve.

Steps:

• Place the butter in a small, deep saucepan over low heat. As the butter melts, three layers will develop: a bottom layer of milk solids; a middle layer of clear, yellow butter; and a top layer of milky foam. Allow butter to gently simmer for 10 minutes to completely separate the layers. Remove from heat, and let stand for 10 minutes, to allow the foam to solidify at bit. With a spoon, carefully skim off the foam that rises to the surface, and discard. Carefully pour the clear, yellow butter off the milk solids at the bottom of the saucepan, and into a glass jar. Discard the milk solids.

Steps:

• Place butter in a small saucepan and melt over low heat. Remove from heat and allow milk solids to sink to bottom. Skim any foam from surface, then carefully pour off clarified butter, leaving solids behind