Instructions

1
Beat eggs with cream, salt, and white pepper until completely smooth and well combined. Strain if necessary to remove any lumps.
2
Heat a small non-stick pan (about 8 inches) over medium-high heat. Add butter and let it melt completely.
3
Pour the egg mixture into the hot pan. The eggs should sizzle immediately.
4
Using chopsticks or a fork, rapidly stir the eggs in a circular motion, creating a whirlpool effect while the bottom sets.
5
Continue the circular stirring motion for 30-45 seconds, allowing the eggs to form a tornado-like spiral while staying creamy in the center.
6
When the bottom is set but the top is still very creamy, tilt the pan and use chopsticks to shape the omelette into a neat oval.
7
Slide the tornado omelette onto a plate, keeping the swirl pattern visible.
8
Using a knife, make a lengthwise slit down the center to reveal the molten, creamy interior.
9
Drizzle with demi-glace if using, garnish with chives, and serve immediately while the center is still flowing.

Tornado Egg

Ingredients