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The ideal French omelet has two parts: a smooth exterior untouched by the Maillard reaction, and a creamy interior with delicate, silken curds that dance on the palate. By focusing on preparing each aspect of the omelet separately, this modernist method yields reliable, tender, and flawless results.Inspired by the “striped” mushroom omelet technique and recipe included in volume five of [link https://www.amazon.com/gp/product/0982761007/ref=as_li_tl?ie=UTF8&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0982761007&amp;linkCode=as2&amp;tag=chefsteps02-20&amp;linkId=b2aa1068dc78cbb4f6d6774829cdb38c Modernist Cuisine], we used modernist techniques and equipment to perfectly and creatively preparing each part of the omelet. The unblemished and lovely light yellow exterior omelet “blanket” is baked to perfection in the oven, while the interior silky scramble is first cooked sous vide and then fluffed up with an iSi whipping siphon. Folded together, this modernist omelet is everything a classic French omelet should be without the guesswork or frustration. No more torn omelets, overcooked exteriors, or runny undercooked interiors. Just perfect eggs, inside and out, every time.