French Style Omelet: James Beard Method Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2: eggs at room temperature,
1 1/2 tbsp: butter,
Directions:
: Garnish:
: Garlic, chive or red pepper
: butter
: Fresh herbs
1 heavy omelet pan, 10 inches across the top and 7 inches across
bottom, with low, sloping sides and a non-stick bottom
Beat eggs for 20-30 seconds at most. Place butter in a hot pan.
Butter is ready when foam starts to subside and maybe starts to brown
a little.
Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds
until just golden, tilting pan and rolling egg toward opposite side
of pan, using a spatula to help push it and keep it together. Keep
the pan tilted at a slight angle, away from you, gradually flipping
the pan so that the omelet flips over onto itself.
Slide the omelet onto a plate and serve, brushing with garlic, chive
or red pepper butter and fresh herbs for garnish.
FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle
Gruyere cheese across raw middle.
DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the
butter.
Suggested wine: A light, crisp young white wine such as a Muscat from
the Alsace region--perhaps one from Dirler.
Recipe By :TASTE SHOW #TS4080
Date: Sat, 26 Oct 1996 16:52:49
~0400
Source from luhu.jp
: Garlic, chive or red pepper
: butter
: Fresh herbs
1 heavy omelet pan, 10 inches across the top and 7 inches across
bottom, with low, sloping sides and a non-stick bottom
Beat eggs for 20-30 seconds at most. Place butter in a hot pan.
Butter is ready when foam starts to subside and maybe starts to brown
a little.
Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds
until just golden, tilting pan and rolling egg toward opposite side
of pan, using a spatula to help push it and keep it together. Keep
the pan tilted at a slight angle, away from you, gradually flipping
the pan so that the omelet flips over onto itself.
Slide the omelet onto a plate and serve, brushing with garlic, chive
or red pepper butter and fresh herbs for garnish.
FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle
Gruyere cheese across raw middle.
DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the
butter.
Suggested wine: A light, crisp young white wine such as a Muscat from
the Alsace region--perhaps one from Dirler.
Recipe By :TASTE SHOW #TS4080
Date: Sat, 26 Oct 1996 16:52:49
~0400
Source from luhu.jp