The Perfect French Omelet
Making a perfect French omelet is not that hard if you have the right recipe and the right tools. Here is my take on this classic French egg dish:
Eggs, 6
Salt, 1/2 teaspoon
Pepper, a few grinds to taste
Milk or water, 4 - 6 tablespoons
Butter, oil or drippings, 3 tablespoons
Beat the eggs until the yolks an whites are combined thoroughly. Add salt, pepper and the milk or water.
Heat the butter, oil or drippings in the skillet until moderately hot. Add the beaten eggs.
Cook over medium-low heat lifting the egg mixture very gently with a spatula as it cooks on the bottom. As you gently lift the omelet, tilt the pan so that the uncooked eggs run under the cooked portion. Work your way around the pan gently repeating the lift-and-tilt action. Be careful not to separate or cut through the eggs. You want the eggs mixture to form into a solid 'cake' evenly cooked.
When the bottom begins to brown and there is an even firmness indicating that the eggs are cooked, fold the omelet in half (or you can even role up jelly-roll style) and slide gently from the pan. Serve immediately as is or add any of the following.
Serves 4-6
Optional Versions
Cheese Omelet - Prepare as instructed. Just before folding, sprinkle with 1/4 cup of your favorite grated cheese.
Ham or Bacon Omelet - Add 1/4 to 1/2 cup of minced or diced cooked ham or crumbled bacon as you finish beating the eggs.
Mushroom Omelet - Saute 1/2 to 1 cup chopped mushrooms in the butter, oil or drippings for about 3 minutes; proceed with adding the egg mixture and cook as directed
I have been writing articles and publishing editorials for over 4 years covering a number of popular topics about life, career and hobbies.
Tags: breakfast recipes
Comment on "The Perfect French Omelet"
