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ChefSteps Poached (Boiled) Omelette

Today we learn how to make the ChefSteps boiled omelette developed by Grant Crilly.


  • 3 Eggs, Scrambled

  • 1/2 Tablespoon, Unsalted Butter

  • Good Quality Kosher/Sea Salt


  • 3 Strips Bacon, Diced

  • 3 Chives, Diced

  • 1 Slice, Provolone Cheese

  • Fresh Cracked Black Pepper



  1. The first thing to do is cook the bacon. In a pan on medium heat, add the bacon. You can add a small amount of oil if you need to help it along but it's not necessary. Let it get browned and let the fat render completely. Then transfer to a paper towel to drain and set aside. 

  2. Bring a medium pot of salted water up to a gentle boil/simmer. I found if the water is boiling to strong it could break up the Omelette. Then salt your scrambled eggs right before adding to the water. Then take a spoon and swirl the water, then pour the eggs right into the center of the swirl. Let that cook for 30-45 seconds with the heat on. One it had firmed up, turn the heat off,  put a lid on the pot and then let that sit for another 30-45 seconds.

  3. Then take the lid off and strain out most of the water in the pot, leaving just enough to allow the omelette to slide out of the pot. Then line a strainer with a towel over a small bowl and pour the egg into the towel and try to dry the egg as much as possible otherwise the omelette may be a little watery. Then fill the omelette with your fillings and then use the towel and a spoon to close and shape the omelette, using the spoon to get it out of the towel and on to a plate. Then finish by rubbing the omelette with butter and finishing with some more bacon, chives, black pepper, and good quality sea salt. 


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