Farm House Kitchen
I have been watching cooking shows with French Chefs trying to learn how to make an omelette like the one I had in France. Unlike the big American version, which is all about stuffing as much filling into a tortilla of egg, this was creamy, small, virtually nothing inside of it, and so delicious! What I have learned so far is this:
Crack 2 eggs into a bowl.
Beat really, really well with a whisk, you don't want to see any egg white at all.
Add a pinch of salt and some pepper.
And maybe a dash of cream.
While you are beating the eggs, put a small pan on to heat, medium temp, with a small amount of butter. One chef said the trick is to not overheat the pan, the eggs should never sizzle when added to the pan. I am still trying to find that perfect temp. Add the eggs to the pan, stirring and shaking the pan. When it looks like large curd cottage cheese, give the pan a good shake or bang to flatten/even out the egg mixture and let it cook. This is where I have problems. I’m a little too impatient to leave it alone. The bottom should never brown, but should be cooked enough to be able to roll the omelette out of the pan and onto your plate. I typically add a little bit of either cream cheese, or smoked salmon spread while I am waiting for the bottom to finish cooking. The egg on the top should still look rather undercooked. With a rubber spatula try to lift the edges of the omelette all the way around. Hopefully it will move, which means you are nearly there. When it is cooked to your preference either roll or fold it on to your plate. I top with finely chopped spring onion greens and parsley.