I have always admired and loved Julia Child, she truly changes the history of American cooking. The way she would be focused yet entertained by her food inspires me. Besides my Mom she is the person who implanted in me my first love of cooking. So as tribute I tried my hand at making French Omelets.
Here is the movie link hope it works.
I think I did rather well considering I am used to making heavy American style omelets; where you flip the sheet of eggs so that it is cooked on both sides and then fill it. The difference is that the end result of a true traditional omelet is a fresh, light, crisp, or fragrant filling while still maintaining a fluffy egg. The interior is even slightly raw, of course its up to temp though. I remember my Grandma telling me a story about how she was in France and ordered an Omelets. However she explained to me her surprise when it wasn't fully cooked all the way through. She was appalled and puzzled at the concept of eating a raw egg. LOL I sorta agree, so I take Alton Browns approach, "that if it looks done in the pan it will be over done on the plate." Because I was raised on non raw eggs I cook mine slightly over according to French standards, after it has been flipped in the pan. Cook to your preference.
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| Obviously I still need more practice, but for the record I did allot better the next time! |
Instructions
Step 1: Cook any fillings before hand, and have them at the ready.
Step 2: Heat nonstick pan, and melt a pat of butter.
Step 3: Mix with a fork two fresh eggs, 1 tsp. of water, & salt and pepper to taste.
Step 4: Pour egg mixture into the pan and let sit until bottom begins to coagulate.
Step 5: Add fillings in a line in the center of the egg.
Step 6: Begin to shake the pan so the egg loosens from the sides and bottom of the pan.
Step 7: Carefully with a quick hand motion flip the egg over on top of its self. (or cheat & use a spatula) This is when I would let it cook a little longer to interior solidify more. Serve immediately & Enjoy!
Fillings
Some Ideas...
Chopped flat leaf parsley mixed with egg mixture
Saute bell pepper and shallot
Green onion cut on a diagonal cooked in butter
Cheese! Parmesan, Mozzarella, Cheddar, Monterrey Jack
Fresh shredded spinach and saute mushroom and onion
Thinly sliced and cubed; turkey or ham
Saute Potato hash
The possibilities are endless!!!
Serve with Orange juice to family and friends for an early morning crowd-pleaser.
Have Fun with this simple and classic breakfast!
