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.
Milk Egg Omelette | Egg Breakfast | Omelette | Super Fluffy Omelet | Eggs With Milk | Breakfast
Milk Egg Omelette | Egg Breakfast | Omelette | Super Fluffy Omelet | Eggs With Milk | Breakfast
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Ingredients:
Eggs: 2 Nos
Milk: 2 Tbsp
Sugar: 1 Tsp
Ghee: 1 Tsp
Method:
1. Today lets check out how to make nice and fluffy milk egg omelette. Eggs are rich in iron and protein for your kids and this fluffy milk egg omelette is a great breakfast to start their day. This is a very easy recipe with a very few ingredients so, lets quickly check out the ingredients and get started.
2. In a mixing bowl, I have taken 2 medium sized eggs. Beat it well with a fork or spoon for at least 2 minutes until they turn nice and fluffy. Now after 2 minutes the eggs are nice and fluffy. To this add 2 tbsp of boiled and cooled milk and 1 tsp of sugar. Mix it well. Make sure the sugar is completely dissolved. Now the egg mixture is ready, so lets go and make the fluffy milk egg omelette.
3. Heat a pan and grease it well with a tsp of ghee. keep the flame in low throughout the end. When the pan is nice and hot add the egg mixture to the pan. Let this cook for 3 minutes in low flame. After one minute you can see the edges are turning color. After 2 minutes you can see the center has nicely puffed up. After 3 minutes loosen the edges and make sure the entire milk egg omelette is completely cooked. You can check the other side if it is nicely done. Now our milk egg omelette is perfectly cooked and ready, you can serve it nice and hot for breakfast and enjoy with your family and friends.
4. Very easy, delicious, healthy and an instant recipe, so do try this milk egg omelette recipe at your home and write back to me your feedback.
5. Happy Cooking!!
Credit:
Music: Jingle Bells (Instrumental) - Jingle Punks
Music: bensound.com
Software used :
Adobe photoshop CS6 :
Filmora Wondershare :
Adobe Premiere Pro :
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