Rolled Omelette

Scott Heimendinger
December 22, 2019
This twist on an omelet is only possible thanks to the Anova Precision Oven. With just the right mixture of gentle, precise heat and high humidity, the Oven creates a new rich, flavorful egg dish with a whipped texture that's as fast and easy to make as it is delicious. Serving a crowd? Make up to 3 pans at once in the same amount of time. Inspired by the Modernist Cuisine "Striped Omelet."
Serves
3
Prep Time
00:15
Cook Time
00:00
Rolled Omelette
Ingredients
6 whole
Eggs
1 Tbsp
Heavy cream
½ tsp
Kosher salt
1 Tbsp
Butter, for greasing the tray
¼ cup
Chives, finely chopped
¼ cup
Bacon, ham, or pancetta, cubed
1 cup
Hollandaise sauce, prepared
Steps

1. Preheat

Preheat the oven.
Sous Vide Mode: On
Steam: 80%
Temp: 179.6°F
Heat: Rear
00:15 Timer

2. Combine egg mixture ingredients

Combine the eggs, cream, and salt in a mixing bowl. Whisk thoroughly until yolks and whites are fully incorporated.
Combine egg mixture ingredients

3. Grease the pan

Thoroughly rub the solid pan surface and sides with butter to ensure the egg mixture will release cleanly after baking.
Grease the pan

4. Pour into pan

Pour the egg mixture into the pan. Gently tilt the pan so the egg mixture coats the bottom evenly, from edge-to-edge.
Pour into pan

5. Steam

Place the tray in the middle rack position and cook for 4 minutes, until the eggs are just set. Do not overcook, or the egg will lose its flexibility and become dry. You may cook multiple sheets of egg at once using the same 4-minute cooking time.
Sous Vide Mode: On
Steam: 80%
Temp: 179.6°F
Heat: Rear
00:15 Timer

6. Crisp ham

Fry finely cubed ham in a skillet until crisp, then set aside.
Crisp ham

7. Remove from oven

Remove the pan from the oven. Allow the dish to cool for one minute before slicing 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.
Remove from oven

8. Cut into 1" strips

Lay a straight edge, such as your oven's wire rack, on top of the sheet pan so the long edges are aligned. Using a butter knife, cut the egg sheet into 1" strips the full length of the pan.
Cut into 1" strips

9. Roll into pinwheels

Working one at a time, roll each strip onto itself, forming a pinwheel shape, and set aside. It can be helpful to use a small silicone spatula to get the roll started.
Roll into pinwheels

10. Plate with Hollandaise

Plate the omelette rolls on a serving platter. Pour warm Hollandaise sauce around the rolls.
Plate with Hollandaise

11. Add the ham

Spoon the reserved ham around the omelettes on the platter.
Add the ham

12. Garnish and serve

Sprinkle finely chopped chives over the dish. Serve warm.
Garnish and serve

13. Enjoy!

Steam ensures fast, even cooking, and impossibly delicious bites.
Enjoy!
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