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1
In a large mixing bowl, whisk the eggs and milk together and season with salt and pepper.
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2
In a 6-inch nonstick saute pan over medium heat, heat 1 tablespoon of the butter.
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3
Add 1 tablespoon of the red onions.
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4
Pour in one-fourth of the egg-cream mixture and cook, shaking the pan and stirring rapidly with a fork, holding the tines parallel to the bottom of the pan.
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5
The omelet should remain runny in the center but firm on the bottom.
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6
Lift the handle of the skillet and gently knock the pan on the surface of the stove so the omelette slides to the bottom curve of the pan.
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7
Add 1/4 cup of the salmon and 1/4 cup of the cheese in the center of the omelet, then with a fork, quickly fold the omelette from the top down.
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8
Let it stand for a few moments, then slide it onto a serving plate.
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9
Repeat the process until all the egg mixture and butter are used.
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10
To serve, spoon the sauce over each omelet and garnish with parsley.
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11
In a stainless steel bowl set over a pot of simmering water over medium heat, whisk the egg yolks with the lemon juice, water, mustard, and parsley, together.
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12
Season with salt and cayenne.
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13
Whisk the mixture until pale yellow and slightly thick.
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14
Be careful not to let the bowl touch the water.
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15
Remove the bowl from the pot and whisking vigorously, add the butter, 1 teaspoon at a time, until all is incorporated.
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16
Fold in the caviar and serve warm.
