2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The word omelet it probably reminds you of a quick and easy dish to cook when you haven't cooked anything serious. The French omelette however, it is much more sophisticated and can easily get you out of a situation even in front of guests.
If you know the intricacies of its preparation, no one will say that you have quickly mixed a few eggs, but on the contrary - everyone will ask you to issue the secret of its preparation.
Here's how to handle it without problems and worries to make the perfect classic French omelette.
First and foremost is the pan - you need to choose one with a non-stick coating, so that you can take out your omelet with a perfect shape, and not sticky, torn and crumbled. To make a classic French omelette, you need three eggs, salt, butter and black pepper. To your taste, before rolling the roll, everyone can put spices or additives - whatever they want - here are suitable yellow cheese, cheese, sausage, mushrooms, olives, basil, parsley, oregano, etc.
In a bowl, beat the eggs together with the salt and pepper. Do not use a mixer, but make sure that the eggs and especially their whites are perfectly broken.
The butter is heated in the pan and as soon as it starts to foam, you can add the eggs. Be careful not to burn the oil in the meantime. If you are not sure about your speed, you can try as a beginner on a weaker stove. According to an original recipe, however, this omelet is prepared on a strong hot plate and with exceptional speed and agility.
The moment you pour the eggs, you should start stirring the mixture with a spatula for about a minute or until you notice that a layer like a pancake is already forming underneath, but there is still loose liquid on top. Do not stir hard and for a long time, because then you will enjoy delicious scrambled eggs, not the desired French omelette.
The next step is to roll the omelet. When you see that the eggs are firm on the underside, you start to slightly bend the pan to one side, as if you want to pour the omelet, but with a spatula you pick up the end that comes out of the pan and turn it towards the middle of the omelet. This movement is repeated once more so that the roll becomes three layers.
For an even more tempting look and aroma, once you have completed all the steps and your omelette is ready to be transferred to a plate and served to your guests, you can spread it lightly on top with melted butter.
Once mastered techniques for making a French omelette, you will never again worry that you cannot offer an exquisite dish to your unexpected guests.
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