How to Make The Bear Omelette

By The Cooking World, Editorial Staff

August 11, 2023

The Bear Omelette: The Hype is Real

In this week's recipe, we dive into the world of television with the Bear Omelette recipe.

Even If you've never worked in a restaurant before, not watching FX's show "The Bear" means you're passing up the chance to enjoy exceptional television.

The series revolves around Carmy (played by Jeremy Allen White), a youthful chef who returns to his hometown to manage a frenzied kitchen at his late brother's eatery. Currently in its second season, this acclaimed show offers captivating plots, intense emotions, and mouthwatering culinary presentations.

In the second season's ninth episode, Sydney (Ayo Edebiri) prepares a French-style omelette for Natalie (Abby Elliott) that's being talked about all over the internet.

This omelette is filled with Boursin cheese and topped with crushed sour cream and onion chips. The eggs are whisked through a mesh strainer to get an exceptionally smooth texture with no trace of egg whites or bubbles, and the finished omelet is rubbed with butter to make it shine.

The combination of creamy cheese, potato chips, and eggs might sound unusual, but it's undeniably tempting. You need to try it for yourself!

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PREP TIME

COOK TIME

10 minutes

serves

Ingredients

3 eggs
0.6 g (⅛ teaspoon) fine salt
19 g (1 tablespoon plus 1 teaspoon) unsalted butter, divided
28 g (2 tablespoons) Boursin cheese
Thinly sliced chives, for serving
Crushed ruffled sour cream and onion potato chips, for serving
Freshly ground black pepper, for serving

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Special Equipment

Mesh Strainer
‍20 cm (8-inch) nonstick skillet

Instructions

Set a mesh strainer inside a medium bowl. Crack the eggs into the strainer and whisk with a fork until they pass through the mesh. Set the strainer aside and whisk the salt into the eggs.
In an 20 cm (8-inch), nonstick skillet over medium-low heat, melt 1 tablespoon of the butter, swirling to coat the bottom and sides of the pan.
Add the eggs and, using a rubber spatula in one hand, constantly stir the eggs while gently jerking the pan back and forth with your other hand. Cook the eggs, continuing to stir and scraping down the sides of the pan with the spatula periodically. Once the eggs are mostly set yet still runny and wet on top, about 3 minutes total, smooth them evenly across the skillet. Using a piping bag, draw a line of cheese across the upper third of the omelette.
Tilt the skillet and use the spatula to fold the top edge of the omelette over the cheese to the center; use the spatula and gravity to nudge the omelette to roll and fold over completely.
Slide it onto a plate, seam side down, and rub the top of the omelette with the remaining 1 teaspoon of butter. Top with a sprinkling of chives, crushed potato chips and a couple grinds of black pepper, and serve.