Equipment
Ingredients
Herbed Omelet Pasta
- 4 large eggs, room temperature
- 10 g fresh chives, finely minced
- 10 g fresh parsley, finely minced
- 15 ml water
- 10 ml olive oil
- 2 g kosher salt
Blood Orange and Crab Salsa
- 150 g cooked lump crab meat, picked over for shells
- 2 blood oranges, peeled and segmented
- 1 jalapeño, seeded and finely diced
- 30 g red onion, finely diced
- 15 ml lime juice, freshly squeezed
- 15 ml extra virgin olive oil
Refreshing Lettuce Slaw
- 120 g iceberg lettuce, very finely shredded
- 15 ml rice vinegar
- 5 ml sesame oil
- 1 g kosher salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 198 kcal
- Protein
- 14 g
- Carbohydrates
- 8 g
- Fat
- 13 g
- Fiber
- 2 g
- Sugar
- 5 g
- Sodium
- 517 mg
- Saturated Fat
- 3 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 222 mg
- Potassium
- 322 mg
- Calcium
- 91 mg
- Iron
- 1.5 mg
- Magnesium
- 29 mg
- Phosphorus
- 205 mg
- Zinc
- 2.2 mg
- Vitamin A
- 121 mcg
- Vitamin C
- 33 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 53 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.30 mg
- Niacin
- 1.3 mg
- Folate
- 69 mcg
- Water
- 149 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a mixing bowl, vigorously whisk the eggs, water, kosher salt, minced chives, and minced parsley until completely uniform and no streaks of egg white remain.
Lightly brush a non-stick skillet with olive oil and heat to exactly 150C/300F. Pour in just enough egg mixture to coat the bottom in a thin layer. Cook undisturbed until set, then gently flip. Repeat until all egg mixture is used, stacking the cooked sheets on a cutting board to cool.
Once the omelet sheets are cool, roll them tightly into a cylinder. Use a sharp chef knife to slice the cylinder crosswise into thick pappardelle-style ribbons. Unfurl the ribbons and set aside.
Cut the ends off the blood oranges, then stand them upright. Slice downward following the curve of the fruit to remove the peel and pith. Carefully slice between the membranes to release the pure citrus segments into a mixing bowl.
To the bowl of blood orange segments, gently fold in the lump crab meat, diced jalapeño, red onion, lime juice, and extra virgin olive oil. Toss gently to combine without breaking up the crab.
In a separate bowl, toss the finely shredded iceberg lettuce with the rice vinegar, sesame oil, and kosher salt. Allow to stand for two minutes to slightly soften the crisp shreds.
To serve, create a nest of the herbed omelet pappardelle in the center of a shallow bowl. Spoon the blood orange and crab salsa generously over the top, letting the juices sauce the egg ribbons. Garnish the side with a mound of the dressed iceberg slaw.
Chef's Notes
- Adding a small splash of water to the egg mixture hinders protein coagulation slightly, ensuring your omelet sheets stay tender and pliable like fresh pasta rather than becoming rubbery.
- Lump crab meat is incredibly delicate. Always pick through it for cartilage first, but handle it as little as possible afterward to maintain those prized large chunks.
- For the crispest iceberg slaw possible, soak the shredded lettuce in a bath of ice water for 5 minutes, then spin completely dry in a salad spinner before dressing.
- If blood oranges are out of season, a mix of ruby red grapefruit and standard navel oranges provides a similar visual and flavor profile.
Storage
Refrigerator: 1 day — Store components separately; the salsa will release juices and the lettuce will lose its crispness if stored assembled.
Troubleshooting
Omelet sheets tear when flipping
Cause: The egg layer was either too thin, or it was flipped before the structure fully set.
Fix: Proceed with slicing the torn sheets; they will still form functional short pasta ribbons.
Prevention: Allow the top of the egg layer to dry completely before attempting to flip with a wide spatula.
Salsa is excessively watery
Cause: The blood oranges released too much juice during the mixing process.
Fix: Use a slotted spoon to transfer the salsa to the plates, leaving excess liquid in the bowl.
Prevention: Segment the oranges delicately and avoid over-mixing the salsa.
Omelet ribbons taste eggy rather than neutral
Cause: Insufficient salt or herbs in the egg mixture, or the eggs browned in the pan.
Fix: Cannot be fixed once cooked, but the acidic salsa will help mask minor browning flavors.
Prevention: Season the raw egg adequately and control the pan heat to prevent any maillard browning.
Cultural Context
The concept of using thinly sliced eggs as a noodle substitute draws inspiration from Japanese kinshi tamago, an egg crepe traditionally used as an elegant garnish. In this preparation, the technique is elevated to act as the primary structural element of the dish, harmonizing beautifully with bright coastal ceviche influences and modern low-carbohydrate dietary approaches.
