Home Cooking, Made Easy

The secret to whipping up a perfect omelette? Time, temperature, technique and really fresh eggs, says co-founder and executive chef of Clinton St. Baking Company, Neil Kleinberg. We speak to the man behind much-loved American neighbourhood eatery serving up hearty, wholesome food with soul for top tips and tricks behind creating fluffy, light pancakes, scrambling eggs the right way, and learn of this year’s must-try toppings.

- Sophie McCarrick

When did you know that you wanted to become a chef?

I was nine years old. I got my start in a crazy home kitchen in Flat bush, Brooklyn, amongst three siblings, 16 neighbourhood cousins, and six aunts and uncles! I’d do anything to avoid my mother’s ‘famous’ dish, chicken in a pot (the only dish in her repertoire).

Where did the culinary concept behind Clinton St. Baking Company come from?

Classic traditional recipes, American with a twist! There was a demand for a location in NYC to have great food that is not pretentious or too café diner style. Clinton St. is great place for a classic brunch that has a focus on quality of the food.

What are the differences between Clinton St. here in the Middle East, and the NYC original?

Clinton St. Dubai is a little slicker and more spacious. Being non-licensed creates a different atmosphere and more focused on families and relaxed weekend brunches with friends (not the Dubai translation of brunch). Climate wise – it creates a different clientele, business and atmosphere.

We hear you’re the go-to man when it comes to whipping up an omelette! So, what’s the secret to perfecting an omelette?

Time, temperature, technique and really fresh eggs!

The secret to making the perfect omelette is knowing when to flip and tuck it! When creating an omelette at home, the first mistake many cooks make is to let the eggs sit too long in the pan. The second mistake is flipping the omelette over and cooking both sides. When creating a classic threefold French style omelette a la Clinton’s, cook the eggs only on one side. The key is to leave the top slightly creamy and undercooked, so that when your extra ingredients are added, and the omelette is flipped and tucked, the inside stays soft, fluffy and melted.