~ My E-Z Creamy-Dreamy Folded French Omelette ~
I have no idea "what's up" with the weather this Winter, but, I'm finding myself cooking a lot more "Honey, I've decided to work at home instead of going into my offices today" breakfasts. Today, we had French omelettes, one of my personal favorites: made the way I like them made!
If you've ever eaten an omelette in Europe, more specifically in France, you know it is different than our American omelette. It is buttery, delicate and creamy. On the outside, it is a pretty-yellow color, showing no signs of browning, and, on the inside it is tender and slightly-creamy. It is just creamy enough (perfectly undercooked) that many newbies to the experience assume it's unsafe to eat and are inclined to send it back for further cooking. Please do not do that!
Purists of the French omelette don't want them made with anything but egg and a bit of water, but, I adore the addition of a spash of real-deal cream and a grind or two of sea salt and peppercorn blend. In France, they are sometimes filled with a light sprinkling of cheese and/or herbs just prior to rolling. In fact, many folks feel very strongly that omelettes were made for fillings. For me, a French omelette the way I prepare it is the ultimate way to experience "an egg tasting like an egg", so, I do not muddle the taste or complicate the preparation in any way:
I look upon a French omelette as an upscale scrambled egg!
Before going any further, there are two schools of thought on what a "perfect" French omelette should look like, and, it comes down to one little difference in omelette-making technique. They both taste the same (I made one of each this morning for you to see). Do what is easiest for you:
It shows no signs of browning, has a creamy center and wrinkles on the surface because the egg solids were stirred towards the center of the pan at the beginning of the cooking process. This is the easier of the two preparations.
It shows no signs of browning, has a creamy center and a smooth surface because the pan was lifted from the heat occasionally and the eggs were swirled around rather than stirred. It's more refined in appearance, but, it tastes the same!
"The Mel Way" to Prepare a French Omelette:
1 jumbo egg, at room temperature
1 tablespoon heavy or whipping cream
2 grinds freshly-ground sea salt
4 grinds freshly-ground peppercorn blend
2 teaspoons butter (salted or unsalted)
Increase heat to medium (no higher), wait about 10-15 seconds, briefly rewhisk the egg mixture and pour it into the pan.
with a thin spatula, push egg solids to center of pan, as they form, in combination w/lifting, tilting and returning pan to heat, or;
by constantly swirling the egg around while lifting and returning the pan to and from the heat.
Cook the omelette for 45-60 seconds, and stop when the surface is still slightly-creamy and shiny.
Note: If it is a cheese omelette you want, now is the time to add it. Pick one that melts nicely (I'm using grated Gruyere) and place a bit across the center of the omelette, about 3 tablespoons. Do not overload the omelette with cheese or it will ooze out the sides of the omelette when you try to fold it. Proceed as directed below:
Hold the pan by the handle with your non-dominant hand. With your dominant hand slide a spatula about 1/3 of the way underneath the omelette on the side closest to you, then roll it over towards the center.
Note: We are folding the omelette into thirds. Feel free to do that right in the pan if it is easier for you...
~ Step 5. Pick the pan up with your dominant hand. Tilt the pan downward at an angle over the center of a plate, allowing the unfolded side of the omelette to gently slide from pan to plate (along with any butter remaining in the pan), then, give it a last quick "third of a roll" onto the plate by inverting the pan at the end. Serve:
Special Equipment List: 1-cup measuring container; fork; 8" omelette pan, preferably nonstick; thin spatula and/or wide spatula
Cook's Note: As if you couldn't have guessed, I am just as particular about preparing my scrambled eggs too. To learn ~ How to: Make "Fluffy" Scrambled Eggs & Bacon ~, just click into Categories 9, 12, 15, 17 or 20!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2014)