2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The omelette is a dish of exquisite French cuisine. It is prepared from eggs that are beaten and fried in a pan in the shape of a pancake. The classic of this dish is made with well-beaten eggs, seasoned with salt and pepper or fine local spices and the famous French cheeses.
In the different kitchens the dish has acquired different varieties according to the local tastes and this allows everyone to choose the most suitable proposal for an omelet according to their taste.
Since there is no universal rule, everyone makes an omelette of different sizes - from a single portion to a dish for the whole family; he puts in the stuffing whatever he likes, and sometimes whatever he finds in the fridge. In a restaurant, however, especially if you lean towards French cuisine, the omelet will be small in size, soft and fluffy, folded like a textbook. The filling has a minimal presence and is most often with some of the types of French cheeses.
How to cook an omelet so as to be like in a chic French restaurant?
- The omelet is best when the eggs are beaten very well. The yolks and whites should not be different, the mixture is homogeneous and pale yellow in color, as is the finished product.
- Do not add cream, soda, water or anything because the food will become watery. Only eggs are enough.
- The perfect omelet is for one serving of 2-3 eggs and stuffing. The intention with an omelet to feed the family spoils the dish.
- The French say the most important thing condition for a nice omelet is the pan. Heavy cast iron pans are preferred, those with a non-stick coating are also suitable. For an omelette of 3 eggs you need 1 tablespoon of butter and a pan with a diameter of 20 centimeters. This means that the fluffy omelet should not be too greasy.
- The average temperature is the best for frying, so the dish will not burn. As this is alaminut, all ingredients must be prepared in advance.
- The stuffing is made at will, but tomatoes, onions, mushrooms, peppers or spinach must be cooked to full readiness. The filling should not be more than two tablespoons per omelet, so it will not fall apart.
- Turning the omelette and covering it in the plate with the folded part down is a matter of great dexterity, but can also be easily done with a spatula.
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