French omelettes have a reputation for being difficult to make, but we know you can do it with a little practice and just the right amount of confidence!
Source: https://www.simplyrecipes.com/french-omelette-reci
1. Beat the eggs first:
Whisk the eggs in a medium basin until no white is visible. Add the white pepper and salt by whisking.
2. Melt the butter:
Melt the butter in an 8-inch nonstick pan with rounded edges over medium heat, taking care to prevent it from browning. It should be swirled about in the pan to coat the sides and bottom.
3. Cooking the eggs:
In the pan, pour the eggs. Stir the eggs quickly in a fork bowl with the tines pointed up. Use a plastic fork if you're worried about scratching your pan's nonstick surface. To break up the eggs as they cook, move the fork all over the pan. Holding the pan handle with the other hand, firmly shake the pan back and forth at the same time.
Take the skillet off the heat and continue stirring if the eggs are cooking too quickly and clumping together. The leftover heat will slightly continue to cook the eggs. Cook the eggs until they are loose, creamy, and have little curds. It won't take more than two or three minutes.
4. When rolling the omelette:
If you haven't already, turn off the heat and remove the pan. To release the eggs, run the fork over the edges. To make the eggs slide to one side of the pan, tilt the pan at a 45-degree angle.
Fold the eggs toward the edge of the pan while keeping it tilted until you get a half-moon form. Use the fork to release the eggs from the pan if necessary.
Push the eggs approximately two inches over the edge of the pan while it is still slanted by firmly tapping the handle two or three times with your free hand. Use a spatula to gently coax the eggs 2 inches or so over the edge of the pan, if that makes no sense. Fold the omelette's overhanging eggs up and toward the center using your fork. It should now resemble an almond.
5. Place the omelette on a serving plate:
As near the pan as you can, hold on to the handle. To get the omelette all the way to the edge of the pan, bang the still-tilted pan against the counter. Place the omelette on a plate that has been tilted so that the seam is on the bottom.
6. Hand out the omelette:
If desired, top with parsley or chives before serving.
It's recommended to consume the omelette right away. Although the texture may change, leftovers can be covered with plastic wrap and kept in the refrigerator for 3 to 4 days. Reheat in the microwave in increments of 30 seconds while covering it with a moist paper towel. To avoid overcooking the eggs, the trick is to gradually reheat the food.
Read more: krunker 2.0
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 155mg | 5 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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