Directions: |
Directions:Stage your fillings before you begin cooking. You won't have time once the eggs hit the pan.
Warm the eggs to room temperature by immersing them in hot tap water. A few minutes is usually sufficient, just enough time to prepare any fillings you might like. This step helps to maintain a quick cooking time and gives your omelet a wonderful custardy curd in the middle. Crack the eggs into a small bowl. Beat them but only until the yolks are just consolidated into the whites. DO NOT whip them! Extra air will turn this into a hard, stiff frittata.
Melt the butter in a non-stick omelet pan or shallow non-stick skillet over medium high heat. Heat until the butter stops foaming and it begins to turn a golden brown. This tells you the pan is the right temperature. Foaming is too cold and dark brown is too hot. Tilt the pan to coat the bottom and sides with butter. Immediately add the beaten eggs.
As the edges just begin to set, pull them gently to the center and tilt the pan to move the uncooked egg to the edges. This helps create the curd in the center of a really good omelet.
If you are using fillings, now is the time to sprinkle them over the omelet. Not too much, you want the fillings to complement the texture of the egg... not overwhelm it.
Just as all the white is set, your omelet is ready to plate. A perfectly cooked omelet will not be browned on the bottom. Shake the pan to make sure it is completely loose and slides freely. Slide the omelet slightly towards the handle and flip 1/3 of the omelet onto itself. Grab the handle of the skillet from underneath and begin to slide the omelet onto your plate. As the unfolded 1/3 hits the plate, flip the already folded part over onto the final 1/3. A tri-fold is tradition in France while folding an omelet in half is the tradition in the United States.
Season to taste with salt and fresh cracked pepper. Enjoy! |
This recipe for Magnifique Omelette is from