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Classic Omelette Recipe Guide

The document provides a recipe for a classic French omelet. It instructs the reader to lightly beat 3 eggs with salt, pepper and chives just before cooking. The eggs should be cooked in a hot nonstick pan with butter over medium heat, using a spatula to draw back the edges as they set. When the eggs are still slightly runny on top, fillings can be added to one half of the omelet before folding it over and sliding it onto a plate. Extra butter is suggested for glazing the top.

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79 views1 page

Classic Omelette Recipe Guide

The document provides a recipe for a classic French omelet. It instructs the reader to lightly beat 3 eggs with salt, pepper and chives just before cooking. The eggs should be cooked in a hot nonstick pan with butter over medium heat, using a spatula to draw back the edges as they set. When the eggs are still slightly runny on top, fillings can be added to one half of the omelet before folding it over and sliding it onto a plate. Extra butter is suggested for glazing the top.

Uploaded by

sagan4
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

The classic omelet

Cooking time: ready in < 20 minutes

The devil is in the detail. Overbeat the eggs and the omelet will be heavy; add too much butter and it will wrinkle; use too thin a pan and it will scorch; cook too long and it will be rubbery. The end result should be "baveuse", as the French say - still runny in the middle. Ingredients: serves 1 3 free-range eggs Sea salt and pepper 1 tsp snipped chives 2 tsp butter Extra butter for serving

Method Lightly beat eggs, sea salt, pepper and chives with a fork just before cooking (some cooks also add a tablespoon of milk or water). Heat a 20-centimetre-diameter nonstick frying pan with sloping sides over medium heat, add butter, swirl well to coat, and heat until foaming. Pour in eggs immediately and cook, using a spatula to draw back edges as they set, while tilting the pan to spill the runny egg over edges. When golden and set underneath but still a little runny on top, scatter your chosen lling (such as sliced smoked salmon) over half the omelet. Tilt the pan so the omelet slides up one side and folds over on itself, then slip it out onto a warm plate. Glaze the top with a little extra butter and whatever suits your lling (such as a spoonful of creme fraiche and sprigs of dill). Tip According to legendary British food writer Elizabeth David in French Provincial Cooking: "The eggs are often beaten too savagely. In fact, they should not really be beaten at all, but stirred, and a few rm turns with two forks do the trick."

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