By: Kara Parnell
The omelette. A breakfast classic. It's French, it's elegant, it's...incredibly quick and easy to make?? Yes!
We're so proud of our organic, farm fresh eggs here at Fresh Box, that we knew we needed a recipe as special as the eggs. So, who do you turn to for all the secrets to the perfect French omelette? You turn to the unrivalled expert in French cooking, Julia Child, of course!
This was the most fun I've ever had working on a recipe! For half an hour I was whisked away to the kitchen of the lovable Julia Child, as I watched the "Egg and Omelette" episode of The French Chef, ready to be tutored by the best. I was eager to learn the secrets of the perfect French omelette, and I've got to say, it's pretty simple! According to Julia, it's all about the technique. Screaming hot pan, lots of butter, and the perfect flip of the omelette onto the plate to finish.
Try our recipe for "The Perfect French Omelette", and let us, well, let Julia, walk you through, step by step to make your own omelette masterpiece. You've got this! Julia would be proud.
Photo Source: ketoconnect.net
- Whisk 2 or 3 eggs in a small bowl, with a fork. 20-30 quick strokes.
- Heat a nonstick pan over high heat. When pan is hot, add the butter.
- Butter will get melt quickly and begin to foam. When the foam begins to subside, you know the pan is hot enough.
- Pour the beaten eggs into the pan and let settle for a few seconds.
- Stir the eggs quickly in a circular motion, until the begin to come together and set. This should only take 20 to 30 seconds.
- Tip the pan at an angle so the eggs slide down to the bottom of the pan.
- Have a plate ready. Lower the pan close to the plate, and gently flip the egg over onto the plate.
It doesn't get more deliciously simple than a beautifully cooked omelette...just eggs, salt and pepper. But, if you want to fancy things up a bit, one of the suggestions Julia Child recommends is a little Swiss cheese, and some fresh parsley. Just add the cheese to the pan after the egg has settled for a few seconds, then stir as directed above. Sprinkle the finished omelette with parsley.
The method I cited in this recipe, for stiring the omelette in a circular motion was used by Julia in an early episode of "The French Chef." However, in a later omelette demonstration on Good Morning America, Julia simply let the eggs settle for a few seconds, then used a jerking motion, tugging the pan back toward herself, while on the stove, to "stir" the eggs. Give both methods a try and see which one you like best!
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