Striped omelet | Jet City Gastrophysics

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When creating the striped omelet recipe from the Modernist Cuisine cookbook, a pastry comb is dragged through the mushroom puree to create the stripes. I had leftovers, and was making another omelet, when it hit me – why just do stripes? So I put the puree in a squeeze bottle instead.

As my cake decorating skills are non-existent, my first attempts were amateur indeed but promising. Another idea would be to use a pastry bag. Because of the egg powder mixed in, the mushroom puree firms up just like eggs. You can create spirals, filigrees, quotes and messages (“Good Morning!” would be funny), even roses rising from the omelet. I’m looking forward to seeing what crazy icing designs people come up with.

Jethro

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marmalade, Modernist Cuisine, mushroom, Striped omelet

After I tackled the ham and cheese omelet last week from Modernist Cuisine, I was ready for the next step: their infamous striped mushroom omelet. I had to go online and to four grocery stores to collect the ingredients necessary. About $75 later I was ready to go. This had better be a good omelet.

The Cast Of Characters

The recipe calls for several preparations: a brown chicken jus, which goes into a mushroom marmalade, a mushroom puree and the omelet base. A scrambled egg foam was also made, but I ran out of N2O chargers for my cream whipper. So the sous vide scrambled eggs sit sealed in my refrigerator until I can go to the store and pick some up. We’ll skip that step.

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