This morning, I tried the breakfast menu - and went for the French-style Omelet (Recipe #9). Although I've made a number of omelets (or tried to...) - I didn't know how well this would go over - since this is a "French" Omelet - and anything French normally is a little harder than the usual recipe (thank you, Julia Child - but it's still harder than browning some hamburger meat the American Way! :)
So... I followed the instructions.. and it worked! I have to tell you... if you've never succeeded in making an omelet... this technique was good - different and a little challenging (you do have to work at it a little... but even I could do it!) I had to read all of the instructions several times ahead of cooking, b/c the entire thing is supposed to take about a minute - and those eggs coagulate fast!!
Using my Grade A eggs (the best to use for an omelet... did you know? If you were scrambling them, B is better...) - I barely whisked them into a mix and sprinkled some salt and pepper on them. This was my only feedback - maybe a little much on the pepper.
Sorry.. it's a day later, and I didn't get to finish the omelet. (I know you were hanging on to my every word. :)
ReplyDeleteSo.. the key to the omelet: (copying verbatim so you can understand a little more of the technique:
"With one hand (the left, if you are right handed), vigorously shake the pan back and forth. At the same time, stir the eggs w/ a circular motion w/ the bottom side of a fork, but don't let the fork scrape the pan." (Gisslen, p821)
This is actually not as hard as it sounds. Stir the top of the egg, shake the bottom. Stop shaking/stirring when the eggs are almost set but still very moist.
Then... tilt the pan and start sliding the omelet to one corner. Put the toppings in (perpendicular to the handle) and fold the sides of the omelet over.
At the end, it should be slightly brown on the outside, and slightly moist on the inside. If you try this recipe, let me know - I'd love to hear the variations and how it worked!