One of the most ordered items on our menu was the omelets. There were four to choice from: a jambon (classic French cured ham) and gruyere cheese, a sauté wild mushroom, a fine herb and our famed Santa Barbara – fresh tomato, salsa and locally made fresh mozzarella. Here is the recipe I used to make a proper french omelet.

French Omelet
Ingredients:
2 tablespoons butter
3 eggs
¼ teaspoon salt
4 grinds of fresh pepper (preferably white, but only for aesthetic reasons)
2 teaspoons cold water
¼ cup grated cheese (optional)
2 tablespoons chopped fresh herbs (optional)
Procedure:
1. In a mixing bowl or measuring jar, combine the egg, seasoning, and water. Whisk vigorously to combine so that the mixture is relatively homogeneous.
2. Heat a small skillet, preferably nonstick, over medium-high heat until drops of water dance on the surface. Add the butter. When the foam subsides, add the egg mixture all at once.
3. Immediately, begin to shake the pan to distribute the eggs all over the pan and up the sides. Technique varies—some suggest pulling up the sides of the omelet and tilting the pan to let uncooked egg slide under, or using a spatula to gently break holes in the eggs to let uncooked egg run there. What's important is to never quit shaking the pan to prevent any browning, and to cook until the eggs are still wet on top. Distribute cheese or herbs across the whole omelet, if using.
4. Using a spatula, fold one side of the omelet ⅓ of the way towards the opposite side. Tip the omelet out of the pan, rolling it onto a plate so both sides fold under. Serve immediately.
Serves 1

Gorgeous omelet--I need to get over my omelet fear and make them myself at home. ;-)
ReplyDeleteAloha,
Deb
Wow, I'm also impressed with this omelet, it's pure perfection! Looks like I need some practice :)
ReplyDeleteDeb... fear not, omelets are easier than you think. Just remember, when you take them off the heat, they still are cooking in your pan.
ReplyDeleteJason... practice does help. One Mother's Day, I prepared 187 omelets in 5 hours - and over thirty of them were white omelets. I think I cracked & whipped over 54 dozen eggs that day!