Whoa, whoa, whoa! You're French and you resent that headline?! Ok, I take it back, lol. There are 2 main types of omelette's, the French version and the American version. The French version is one with no curd visible. It is more creamy and soft than its American counterpart. The American Omelette is much easier to make and has visible curds. The biggest difference is in the cooking technique. The French version needs constant attention and precise movements with a utensil to make sure all the eggs are cooked at the same temp and at the same time. The American version is a lazier version, hopefully not coinciding with the attributes of everyday Americans, it takes less attention and thus easier to make.
I have tried making the French version, once, and it turned out alright, but it is fairly difficult. I didn't have a lot of time today at lunch before I head off to work to try the French version again, so I decided to go fancy on my ingredients and do a high quality American Omelette.
A business quote that applies aptly here..."You need to crack a few eggs to make an omelette". So crack those eggs and whisk em' up real good. You want to try and incorporate the white and yolk together as much as possible.
Like so...
Make sure to have all your add-on ingredients prepped and ready to go...
Cured smoked Salmon, diced white onion, and capers who are hanging out in their jar off camera. Along with a few leaves of fresh basil from my basil plant.
Get your pan to a medium to low heat, not HIGH! The goal is to slow cook the eggs, too hot and you won't have time to properly make your omelette. Pour in a splash of olive oil & a slab of butter and now you're cookin'!
Both help the eggs not stick to the pan, and the butter keeps the eggs a beautiful color....and c'mon, it's butter! HELLO?!?!?!?!
After pouring in your eggs, you want to pull in the edges with a spatula, and spread the remaining liquid eggs around the pan to hit the heat and cook. This will create your curd base for the omelette.
Like this...
You can see mountains of curds already cooked in the middle, and on top of them is more liquid egg which will finish cooking when you make your flip.
But before we flip, we must add our ingredients...
If you properly oiled/buttered your pan, and your heat wasn't too high, your omelette should be sliding all over the pan like Kristi Yamaguchi on ice.
Use your spatula and make a 3rd of a flip, and then the final flip to secure all of your ingredients.
On the plate...
I could have flipped this more precise to make it more evenly proportioned, but what matters most is the taste!!!
So then how do you know if it was good or not?!?!? Your plate will look like this...
Thanks for spending a moment of your day with me, y'all! Happy Friday!!!!