The Perfect French Omelette
French Omelette
Easy Baked Omelette-Step by Step Tutorial
Easy Baked Omelette Recipe and Tutorial.
Recipe:
4 eggs
1/4 c peppers
1/2 tomato
3 strips chicken bacon
1/4 c cheese
salt and pepper.
Bake 350 Celsius 20 -30 mins
ENJOY, SHARE AND SUBSCIBE!
Shelley Hull
Shelley
French Omelette
Chef Jacques Pépin teaches you how to cook the perfect french omelette.
INGREDIENTS
·4 large eggs, preferably organic
·Dash of salt and freshly ground black pepper
·2 tablespoons fines herbes mixture (1 tablespoon finely chopped parsley and 1 tablespoon combined
chervil, tarragon and chives)
·1 1/2 teaspoons unsalted butter
Beat the eggs with the salt, pepper and herbs in a bowl with a fork until well-combined; that is, when you lift up the fork, pieces of egg white should no longer separate from the yolk; the egg should be well homogenized.
Melt the butter over high heat in an 8-inch nonstick skillet. Swirl the butter in the pan and, when it is foaming, add the eggs. Holding the fork flat, stir the eggs as fast as you can while shaking the pan with your other hand. Continue without stopping to shake and stir at the same time so the eggs coagulate uniformly.
Still stirring, notice that the eggs are still moist in the center. Incline your pan forward (away from you) so most of the eggs gather toward the
far end of the pan as they set. Now stop stirring while the eggs are still moist in the center.
Using your fork, bring the thin lip of the omelet over toward the center of the omelet. Note that as the mass of eggs has moved toward the far end of the pan, the omelet has thinned out around the edges. Only the two thin lips are flipped over, first from one end, then the other, to enclose the thick, moist center. (If the mixture were left instead to sit in one even layer covering the whole bottom of the pan, it would be too spread out and would roll up like a jelly roll; thus the center would not be moist.)
Press the fold into place. This motion should create a roundish edge. Run your fork between the edge of the pan and the far lip of the omelet to loosen it. Using the palm of your hand, tap the handle of the pan gently to shake the omelet and make it twist and lift onto itself, so the far lip rises above the edge of the pan.
Fold the far lip back toward the center of the omelet, meeting the other lip. Press with the flat of the fork to make sure the omelet comes to a point at each end. While holding the serving plate in your left hand, first bang the far end of the pan gently so the omelet pulls together against the edge of the pan. Then invert the omelet onto the plate and serve immediately. The omelet should be very moist, creamy, and wet in the center.
4 Levels of Omelets: Amateur to Food Scientist | Epicurious
We challenged chefs of three different levels - an amateur, a home cook and a professional chef - to make their versions of an omelet. And then we brought in a food scientist to review their work. Which omelet was the best?
Check out the professional's recipe here on the ICE blog:
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Brie & Black Truffle Omelette (Omelet)-- Technique works for almost any omelettes
jeff walks you through making a country club quality omelette, simply and easily in your kitchen at home.
Equipment Needed:
--Chef's Blade
Berti 8 Chefs Knife (Jeff's knife...stupid expensive but simply the best knife we've ever owned)
Global Chefs Knife (Micki's first knife, much cheaper and served her well)
--Food Processor (or Cheese Grater)
Pretty Food Processor
Pretty Cheese Grater
--Large Measuring Cup (or small Pitcher)
for egg-truffle mixture
Pyrex Measuring Cups
--Omelette Pan
Calphalon Omelet Pans
Ingredients:
--6 Large Eggs
--1 tsp Black Truffle Carpaccio
--2 Tbs Cream
(Scramble first 3 Ingredients and let them sit in refrigerator 2-3 hours, or overnight for stronger truffle flavor)
--2-3 Oz. Grated Brie
--2-3 Oz Grated Gruyere
--Diced Pancetta (or bacon)
--3 Tbs Butter
--Rough Sliced Shallot
--Rough Sliced Mushrooms
--Salt & Black Pepper
Instructions:
1) Prepare egg-truffle mixture, scrambling eggs, cream and truffles and allowing to sit in refrigerator. 2-3 hours is more than sufficient, but you can let it sit overnight if you wish. The longer you let it rest, the more intense the truffle flavor will be.
2) Prep (mise en place) all ingredients ahead of time so that everything you need is at your fingertips. This works well for any time you're making omelettes, be they simple or complex.
3) Heat omelette pan over med-high heat. Coat with butter as needed 1/2 - 1 Tbs / omelette if you're using a non-stick pan; typically more for steel or copper pans.
You can substitute fats if you wish, reserved bacon fat being a great choice; olive oil being a healthy alternative (though with a distinct flavor).
4) Add pancetta (or bacon, if using) to pan, with a pinch of pepper, and begin to crisp.
5) As pancetta begins to crisp, add sliced shallots and mushrooms. We used shitake mushrooms, but almost any fresh mushroom will do.
6) When pancetta is to desired crispness, shallots are translucent and mushrooms are to desired texture, spread them all evenly over surface of pan. Pour 2 eggs worth of egg-truffle mixture evenly over bottom of pan. Reduce to medium heat.
7) With a silicon spatula, work edges of egg off of pan, rotating pan to allow wet mixture to flow to edges and begin to cook. Repeat until almost all wet egg has begun to solidify.
8) With a flip of the wrist, flip omelette in pan so that the bottom side is up. (This takes some practice, but it's the most fun part of making omelettes, IMHO... be prepared to make a mess the first several times you try this.) Alternatively, one can place a flat plate on top of the omelette pan and flip the omelette onto the plate, sliding the omelette back into the pan.
9) Put equal parts gruyere and brie onto half the omelette and fold the other side over the first with a spatula. Fresh herbs, such as chevre, or even dried Herbs de Provence, can be added with the cheese prior to folding.
10) Slide onto plate, garnish as desired, and tuck-in. Umami wonder awaits!
Link List:
Berti 8 Chefs Knife
Global Chefs Knife
Food Processor
Cheese Grater
Pyrex Measuring Cups
Calphalon Omelet Pans
Black Truffle Carpaccio
How to Make Bacon and Brie Deep Omelette | Waitrose
Take your omelettes up a notch, with our flavoursome bacon and brie deep omelette recipe. This quick and easy dish is perfect for autumn lunches, and best served with a chilled glass of Chardonnay.
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