TAB LE
46 CHICAGO | SEPTEMBER 2019 Photography by JEFF MARINI
E
LSKE’S DAVID POSEY HAS A TRICK FOR
achieving a custardy, just-set omelet:
lightly sautéing the eggs, along with
some cream cheese, then cooking themsous vide–style. It involves more work than your
typical whisk-and-fry version, but the results are
worth it — and you can prep the eggs the night (or
even days) before so that breakfast is a breeze.
— MAGGIE HENNESSY
DAVID POSEY’S OMELETS IN A BAG
Yield 4 servings Time 30 minutes12 large eggs, at room temperature
3½ oz. cream cheese, at room temperature
4 Tbsp. unsalted butter
Salt, to taste
Cayenne pepper, to taste
1 small bunch chives, minced
Lemon juicePrepare an ice bath by placing a
medium bowl inside a large bowl
of ice water; set aside. Whisk
eggs and cream cheese togeth-
er in the bowl until smooth. Melt
butter in a large nonstick skillet
over medium heat, add egg mix-
ture, and cook, stirring constant-
ly, until it thickens to a custardy
consistency with small curds, 4
to 5 minutes. Transfer cooked
eggs to the ice bath, stirring to
cool quickly, then season with
salt and cayenne pepper.Divide egg mixture among four
quart-size ziplock bags. Press
out the air, seal the bags, and
roll them up tightly, taping
the ends so they don’t come
undone. (At this point, eggs
can be refrigerated for up to
three days.)Bring a large pot of water to
a boil. Add bags to water and
cover. Cook for 3 to 4 minutes.
Remove bags from water,
unroll them, and gently slide
the omelets onto plates.
Sprinkle the omelets with
chives and a few drops of
lemon juice and serve.The Perfect
Omelet
IN THE KITCHEN