Rolled Omelette

Scott Heimendinger
Scott Heimendinger
November 3, 2021
This twist on an omelette is only possible thanks to the Anova Precision Oven. With just the right mixture of gentle, precise heat and high humidity, you can turn out a rich, flavorful egg dish with a whipped texture that's as fast and easy to make as it is delicious. Notes: You can prepare hollandaise sauce in the Anova Precision Oven. The recipe, also in the app, can be prepared first and kept warm in a thermos while you prepare the omelette rolls. Serving a crowd? You can double or triple the recipe, using two or three sheet pans, and cook them all at the same time in the oven using the same time and temperature settings. This dish was inspired by the Striped Omelette recipe in “Modernist Cuisine.”
Prep Time
Cook Time
Rolled Omelette
5 (5)
2 Tbsp
unsalted butter, divided
¼ cup
diced ham
6 large
1 Tbsp
heavy cream
½ tsp
kosher salt
1 cup
prepared hollandaise sauce (see note), warm, for serving
¼ cup
finely chopped chives

1. Preheat the Oven and Prepare Pan

Thoroughly grease the bottom and sides of a quarter sheet pan or 9- by 13-inch baking dish with 1 tablespoon of the butter.
Preheat the Oven and Prepare Pan
Sous Vide Mode: On
Steam: 80%
Temp: 179.6°F
Heat: Rear

2. Crisp Ham

Heat the remaining tablespoon butter in a small skillet over medium heat. Add the ham and cook, stirring, until crisp. Remove from the heat and reserve for serving.
Crisp Ham

3. Prepare Omelette Mixture

Combine the eggs, cream, and salt in a large liquid measuring cup or medium bowl. Whisk thoroughly until homogenous. Pour the egg mixture into the prepared pan. Gently tilt the pan so the egg mixture coats the bottom evenly from edge to edge.
Prepare Omelette Mixture

4. Steam

Transfer to the oven and cook until the eggs are just set, 4 minutes. Do not overcook or the omelette will lose its flexibility and become dry.
Sous Vide Mode: On
Steam: 80%
Temp: 179.6°F
Heat: Rear
00:04 Timer

5. Cool

Let the omelette cool for 1 minute to ensure the eggs are set. As they cool, the eggs will release from the edges of the pan and become flexible enough to remove in rolled strips.

6. Cut

Use a straightedge, such as a wire cooling rack, to cut the omelette into 1-inch-thick strips with a butter knife.

7. Roll

Working one at a time, roll each strip into a pinwheel and transfer to a platter. If needed, use a small silicone spatula to get the roll started.

8. Add Sauce and Ham

Pour the hollandaise around the omelette rolls. Spoon the crisped ham around the omelette in small piles.
Add Sauce and Ham

9. Garnish and Serve

Sprinkle the chives around the platter and serve immediately.
Garnish and Serve
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