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.
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.
Comments
Post a Comment