Thursday, November 10, 2016

French Omelette

French Omelette is perhaps one of those rare dishes...which a person must try at least once in his life. In simple words...french omelette is not just regular omelette with dollops and dollops of butter that the French add to it. But seriously...it’s much more than just an omelette. It’s smooth, creamy and evenly cooked at every point of the surface. It has a soft gooey centre and a buttery texture. With butter, salt and pepper....the French has created such an extreme delicacy with the eggs that, their omelette is not just an omelette or fried egg...it’s an art on the plate. In my opinion...I strongly suggest you to master this art of making omelette because every bite of this creamy French omelette is pure food salvation.




One suggestion...eat it just after it comes off the pan. Do not leave it even for a second...that is when it tastes the best.


 French Omelette
Serves 1


Ingredients:
2 large eggs
Salt & Pepper
2 tbsp butter
Some chives or coriander to garnish

Method:
Break the eggs in a bowl and whisk with a fork until very very well combined. The idea is to mix the egg whites perfectly with the egg yolks without adding too much air into the mixture.
Put the flame on its lowest and place a skillet or frying pan on it. When the pan is warm add 1tbsp of the butter. As the butter begins to melt add the whisked eggs, salt and pepper to it.
Using a spatula start stirring the eggs and scrape the sides so that the sides do not cook quickly, giving you an evenly cooked omelette.
Keep on stirring continuously in a circular motion until the eggs starts to become firm at the bottom.
When the eggs are just set at the bottom switch off the flame and shake the skillet or frying pan on the stove top to release the omelette from the pan. If the omelette is still sticking to the pan use a slotted spoon to release it.
Lift a little of the omelette from the edge and add the remaining butter there.
Hold the skillet at 45 degree angle and start rolling up the omelette from that portion in small intervals and finally slide it into a plate.
Garnish with some chopped chives or coriander leaves and serve immediately.


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