I Tried the Omelette from “The Bear” — And the Hype Is Real

Even if you’ve never worked in a restaurant, if you’re not watching FX’s The Bear, you’re missing out on some quality television. The Bear follows Carmy (Jeremy Allen White), a young chef who returns to his hometown to run a chaotic kitchen in his deceased brother’s restaurant. Now in its second season, the award-winning series features dramatic storylines, even more dramatic emotions, and some seriously delicious-looking meals. 

Episode nine of season 2 features a scene where Sydney (Ayo Edebiri) makes an omelette for Natalie (Abby Elliott) using a classic French technique of folding the eggs — but it wasn’t just the way in which she made it that seems to have caught viewers’ attention. She uses some intriguing ingredients. First Sydney squeezes soft, creamy Boursin cheese onto one side of the egg before rolling up the omelette and garnishing with chopped chives and, wait for it, sour cream and onion potato chips (!). Creamy cheese, potato chips, and eggs? Sign us up. 

While watching the scene, I was both confused and intrigued by the potato chip topping. I would have never thought to add the salty snack to eggs, but I was certainly game to try it. I’m no stranger to trying a dish from a favorite television show or movie (I tried recreating the cheeseburger from HBO’s The Menu), and I had no doubt that the omelette from The Bear would deliver. 

The key to this recipe lies in the silky eggs. To achieve The Bear height of silkiness, place a sieve over your mixing bowl before cracking three eggs into it. Using a fork, beat the eggs through the sieve. 

Place a skillet over medium heat and melt 1 tablespoon of butter, swirling it around the pan to coat the entire surface. Once the butter becomes foamy, pour your beaten eggs into the pan and immediately reduce the heat to low. You’re going for a slow cook here; the lower heat will prevent your eggs from overcooking and browning. 

Shake the skillet to start scrambling the eggs a bit and stir with a rubber spatula. Continue scrambling, making sure to scrape down the sides of your pan as needed, for 2 to 3 minutes. The top layer of the egg should still be moist and runny at this point, while the rest is set. 

Now, using Sydney’s method, fill a piping bag with Boursin and squeeze a log of cheese down the length of the egg’s edge that is closest to you. If you can’t find Boursin at your local market, I found that garlic and herb goat cheese worked wonderfully as a substitute. 

Turn off the heat and gently use your spatula to start rolling the omelette over itself, starting with the Boursin side. Once the omelette is nearly sealed, hold your skillet over top of your serving plate and let it roll out, seal-side down. 

Next take a small pat of butter and gently spread over the top of the omelette until the butter is gone. Sprinkle chopped chives (or sub in scallions, like me) and crushed sour cream and onion chips (you know, ones with the ridges!). Finally, grind a sprinkle of black pepper on top.

I’m a sucker for any scene in a movie or television show that highlights the skill and attention that goes into a person’s lifelong craft. I knew right away, while Sydney made Natalie her omelette, that this would be one of those recipes that gets people talking online.

Sydney’s method of making a French omelette was beautiful to watch. The creativity displayed in the use of potato chips was a decision that, for me, came out of left field, but in the end tasted amazing. The soft cheese with garlic and herb notes paired perfectly with the velvety eggs, and each bite was somehow better than the last. If you’re bored with making omelettes the same way over and over, I cannot recommend enough that you try out this recipe. 

After recently learning how to scramble eggs using a technique from Hong Kong, I feel like I came across this omelette at a convenient time. The versatility of eggs will never cease to amaze me. And you better believe I’ll be experimenting with chips as a garnish on more of my favorite foods in the future, because why not? 

1. No Boursin, no problem. Boursin is a soft, creamy cheese that has a similar texture to cream cheese. Cream cheese might not be the alternative you’re looking for if your grocery store doesn’t carry Boursin, but goat cheese is another valid substitute. This recipe calls for the garlic and herb flavor of Boursin, so make sure to get a creamy cheese spiked with the same flavor. 
2. Things happen quickly. Once you pour the eggs into the skillet, the time until you need to add the cheese is just 2 to 3 minutes — when you’ll need to act fast. Too much time left on the skillet and the eggs might brown. A French omelette should have zero browning, but if it happens, your omelette will still taste great. It’s not like you have a chef to impress.