The Perfect Omelette: Bourdain’s Gold Standard

For Anthony Bourdain, the omelette was more than just breakfast, it was a test of skill, simplicity, and respect for ingredients. The “perfect omelette” is not about excess fillings or complicated methods, but about mastering balance: soft, tender eggs, folded
with precision, and finished with a drizzle of high-quality olive oil. Here’s how to create an omelette worthy of Bourdain’s gold standard.

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Ingredients

fresh eggs

tbsp milk or cream (optional, for softness)

tbsp butter

tsp Noor Fès extra virgin olive oil

Salt and pepper to taste

Fresh herbs (parsley, chives, or tarragon) for garnish

Steps

Crack the eggs into a bowl, season lightly with salt and pepper, and whisk until just combined. Do not overbeat, the texture should remain smooth.

Heat a non-stick pan over medium heat. Add butter and let it melt without browning.

Pour in the eggs and stir gently with a spatula, moving the mixture around while keeping it soft and creamy.

When the eggs are nearly set but still slightly runny, smooth the surface, lower the heat, and let it rest for a few seconds.

Fold the omelette carefully into thirds or roll it onto a plate.

Finish with a drizzle of Noor Fès olive oil and a sprinkle of fresh herbs. Serve immediately.

Bring the taste
home

The extra virgin olive oil that elevates one dish will change the way you cook them all.