Cracking Inspiration

The Bear was a huge inspiration for chefs, including Ashley Christensen

Turns out eggs are more than just eggs. Whether or not you’ve watched season two of The Bear yet, you’ve likely seen the omelet from the show that immediately whipped the internet into a viral frenzy—and basically changed the way we think about eggs. Feeding a famished Natalie (Abby Elliott) on the fly, chef de cuisine Sydney (Ayo Edebiri) couldn’t just cook up any ole omelet. 

Elevating the breakfast staple, she starts by whisking eggs in a fine-mesh sieve, fills the omelet with Boursin cheese, and tops it with chives and crushed potato chips. Potato chips! On an omelet! Groundbreaking, really. 

The impressive hack inspired both home cooks and professional chefs alike, including Raleigh’s own Ashley Christensen (of Poole’s, Death & Taxes, Beasley’s, and Fox Liquor Bar fame). “I love this scene in The Bear,” she muses, “as eggs cooked that gently can be so comforting, and so much more than just eggs and cheese.” 

Christensen likens the masterpiece to that of heralded chef Ludo Lefebvre’s omelet on the menu of his California-based Parisian bistro Petit Trois. On an early episode of Selena + Chef with Selena Gomez, he walks through a step-by-step cooking demo of the tasty dish, teaching novice cooks how to produce a Bear-worthy French omelet of their own. 

“To me, the key is always the low temperature of the pan, and the confidence to work the eggs vigorously and quickly in the first moment, and then to let them be,” says Christensen. “The warmth of the eggs warms the cheese perfectly, and letting the omelet rest its way to done—versus taking it all the way over the heat—seals the deal.”

While eggs may be a simple meal, The Bear proves they can be so much more than just a quick breakfast. Here, some additional tips from local chefs to up your egg game.

Ashley Christensen

“You can use that sieve trick with cooked eggs too. For the best deviled eggs, puree your hard-boiled egg yolks with creme fraiche, cornichon juice and mustard until smooth, then pass through a fine-mesh sieve to get a fluffy, buttery texture.” Another pro tip: “Add cottage cheese to scrambled or baked eggs to help freezer-proof them, keeping them fluffy when they’re reheated.”

Giorgios Bakatsias

“An omelet made with quality ingredients is one of life’s simple luxuries. Start with beautiful ingredients, like fresh eggs and herbs. Add a soft cheese, and be gentle.”

Coleen Speaks

“I have my own twist on an omelet using leftover chili. Begin by putting butter in a pan and cooking the eggs in one layer over low. Then top with chili and cheese, and stick under the broiler. Slide it out of the pan; fold the egg over; and top with sour cream and green onions.”