Here’s the recipe I attempted to follow from Mastering the Art of French Cooking by Julia Child.Yummy and quick-to-make, this 3-egg filled omelet was big enough to share with Barry.
Julia’s Scrambled Omelette (Omelette Broullée) Makes 1 large omelette
Ingredients:
2 to 3 large eggs
Salt (I used kosher)
Pepper
Herbs: a few thyme leave were my addition
1 tablespoon unsalted butter
Optional filling: I used mushrooms, onions, peppers
that I sautéed (in a separate pan) in a small amount of olive oil
Optional topping: grated cheese, fresh herbs such as additional thyme leaves
Equipment:
Mixing bowl
Fork
8 to 10” omelette pan
Another skillet and spatula if sautéing filling ingredients / knife for chopping vegetables & grater for cheese addition
Directions:
- Beat the eggs and seasoning in the mixing bowl for 20 to 30 seconds until the hitless and yolks are just blended.
- Place the butter in the pan and set over very high heat. If you have an electric heat element it should be red hot. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of coloring, it is an indication that it is hot enough to pour in the eggs.
- Hold the panhandle with you left hand, thumb on top and immediately start sliding the pan back and forth rapidly over the heat. At the same time, for in right hand, its flat side against the bottom of the pan, stir the eggs quickly to spread the continuously all over the bottom of the pan as they thicken. In 3 or 4 second that will become a light broken custard. Filling, if used, would go in now; I also added a sprinkling of grated cheese on top of the filling.
- Then lift the handle of the pan to tilt it at a 45-degrre angle over the heat, and rapidly gather the eggs at the far lip of the pan with the back of your fork. Still holding the pan titled over the heat, run your fork around the lip of the pan under the edge of the omelette to be sure it has not adhered to the pan.
- Sprinkle with grated cheese and additional herbs if desired.
Ingredients:
2 to 3 large eggs
Salt (I used kosher)
Pepper
Herbs: a few thyme leave were my addition
1 tablespoon unsalted butter
Optional filling: I used mushrooms, onions, peppers that I sautéed (in a separate pan) in a small amount of olive oil
Optional topping: grated cheese, fresh herbs such as additional thyme leaves
Equipment:
Mixing bowl
Fork
8 to 10” omelette pan
Another skillet and spatula if sautéing filling ingredients / knife for chopping vegetables & grater for cheese addition
Directions:
- Beat the eggs and seasoning in the mixing bowl for 20 to 30 seconds until the hitless and yolks are just blended.
- Place the butter in the pan and set over very high heat. If you have an electric heat element it should be red hot. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of coloring, it is an indication that it is hot enough to pour in the eggs.
- Hold the panhandle with you left hand, thumb on top and immediately start sliding the pan back and forth rapidly over the heat. At the same time, for in right hand, its flat side against the bottom of the pan, stir the eggs quickly to spread the continuously all over the bottom of the pan as they thicken. In 3 or 4 second that will become a light broken custard. Filling, if used, would go in now; I also added a sprinkling of grated cheese on top of the filling
- Then lift the handle of the pan to tilt it at a 45-degrre angle over the heat, and rapidly gather the eggs at the far lip of the pan with the back of your fork. Still holding the pan titled over the heat, run your fork around the lip of the pan under the edge of the omelette to be sure it has not adhered to the pan.
- Sprinkle with grated cheese and additional herbs if desired
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