~ My E-Z Creamy-Dreamy Folded French Omelette ~
It's minus-3 degrees here in Happy Valley this morning!
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!
The slightly-wrinkled vs. the smooth-surfaced French Omelette:
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:
The slightly-wrinkled omelette.
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.
The smooth-surfaced omelette.
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:
~ Step 1. In a 1-cup measuring container, using a fork, whisk together:
1 jumbo egg, at room temperature
1 tablespoon heavy or whipping cream
2 grinds freshly-ground sea salt
4 grinds freshly-ground peppercorn blend
~ Step 2. In an 8" omelette pan over low heat, melt:
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.
~ Step 3. Be prepared to work quickly. As pictured above, either:
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:
~ Step 4. Remove the pan from the heat.
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...
... but there is an impressive pan-to-plate technique that will impress your friends and make you feel like a fancy French chef:
~ 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:
Or, just say "please" for cheese!
My E-Z Creamy-Dreamy Folded French Omelette: Recipe yields instructions to prepare 1, 1-egg omelette.
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)
Good Morning Teresa! It was a last minute decision, but, it just made sense to post it as: a lot of folks don't realize how easy it is to make an omelette, and, don't know the difference between French and American omelettes. Joe and I are looking forward to waffles over the weekend, so, stay tuned!
Posted by: Kitchen Encounters | 01/24/2014 at 10:11 AM
So nice. This is a case where simple is better, Mel. I couldn't believe it when you posted this. I've made these 3 days in a row. Scarily on the same wavelength aren't we. :)
Posted by: Teresa Gottier | 01/24/2014 at 02:40 AM