The Worlds Hardest Omelette - Omurice

Just an omelet served with rice? No way! Let’s focus on that topping - pale on the outside, with a crêpe-thin exterior encasing runny curds of scrambled egg. You’re gonna need: 3 Eggs, large 1 g Kosher salt 5 g Neutral oil Omurice Ome-let’s go: In small bowl, whisk together eggs and salt until no streaks remain. Strain through a fine-mesh strainer into second small bowl. Set aside. Set up station with wet kitchen towel and small silicone spatula. Heat oil in skillet over medium-low heat until shimmering and surface of pan registers 400 °F / 204 °C around the edges. Add eggs to pan and cook, constantly shaking pan and stirring eggs, scraping down sides, until ribbony curds form but egg mixture is still very runny. Tap pan firmly to settle in an even layer and let cook undisturbed for 5 seconds to set bottom. Transfer pan to prepared wet kitchen towel to quickly drop pan temperature. Lift pan at a 45-degree angle and let the runny egg mixture pool away from handle, run spatula around edges on side closest to handle to release omelet from bottom half of pan. Fold and roll omelet two-thirds over, leaving runny egg mixture at bottom third uncovered. Put side of pan opposite handle over heat, cook until the bottom edge of the omelet is just set. Transfer pan back to wet kitchen towel and fold bottom edge of omelet over to form a seam with the folded top. Gently flip omelet over with spatula, seam-side down. Return pan to heat and cook until seam is sealed . Roll on top of your rice and serve with Chicken Demi-Glace. We consider this an art form, for more tips on the technique for omurice omelette, check out chefsteps.com.