CookEat Recipe

Omelette Mousseline with Brown Butter

Name: Omelette Mousseline with Brown Butter
Ingredients: 8 Egg — Fresh whole eggs, eight yolks and eight whites separated; 0.5 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 2 Saltspoon (source measure) White pepper — White pepper; 1906 source measure retained without conversion; source unit: saltspoon; 0.5 Saltspoon (source measure) Nutmeg — Grated nutmeg; 1906 source measure retained without conversion; source unit: saltspoon; 1 Tablespoon Butter — Butter for omelette pan; 1906 source measure retained without conversion; 28 Gramme Butter — Separate butter for beurre noir, one oz; 1 Tablespoon Vinegar — Vinegar for brown butter; 1906 source measure retained without conversion

Fluffy separated-egg omelette finished with sharp brown butter.

Type: Main course

By Alexander Filippini · Posted Sep 29, 2026

Method

Steps

Step 1
Separate eight eggs. Season yolks with salt/white pepper/nutmeg, beat two minutes. Beat whites four minutes in clean bowl, fold gently into yolks.
Step 2
Heat ONE tablespoon butter in large frying pan; add eggs, gently fork-mix two minutes, rest half minute, fold sides to meet centre, rest one minute; transfer to hot dish. Source times are guides only: verify egg-dish centre 74°C before service without deflating excessively.
Step 3
Brown separate ONE OUNCE butter in same pan until light brown, toss in tablespoon vinegar and immediately pour the brown-butter/vinegar over the omelette.

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