Monday, October 22, 2012

you can't make omelets without cracking eggs

I love eggs. Scrambled, sunny-side-up, omelet, frittata, you name it, I can cook it and eat it with grace and aplomb. My cooking technique, however, is not so much technique as lots of experimentation in an all-embracing conglomeration of styles and cuisines. Which makes it a funny melange of delight and frustration when I try a new-to-me but old-to-seasoned-cooks method of making an omelet - the "rolling omelet" technique as described by Julia Child - and find out that yes, there IS a better way to make an omelet, and it kicks butt. When I read about the style, I started laughing - a vigorous north-south shaking of ones omelet pan until the omelet is evenly and mostly cooked, shut off the heat, and the omelet is done.  Farcical, really. Until I tried it. And got the most beautiful looking omelet I have ever created. Taste was excellent too; a uniform, fluffy layer of eggs without any sticky bits on the pan or my spatula.

Look at the edge and flip of the omelet... oh YUM.

And so, I share my new-old technique with you: my words, but Julia's presence and expertise in every action.

Cream or Milk
Herbs (optional: for garnish)
Cheese (optional)


1. Beat the eggs in a bowl. Once they're mixed, add a dollop of cream, pinch of salt, and swirl them in.

2. Heat butter over medium-high heat in a saute pan. When the butter is melted and starts bubbling at the edges, roll the butter around the bottom of the pan to coat it completely.

3. Pour in the egg mixture. Now, let's make Julia's omelet-perfect hand gesture: give me the "thumbs-up" sign, then lay your thumb flat over the handle of your pan - your fist should be below the handle, thumb above.  Start moving the omelet pan in a "north-south" direction over the heat.  The egg mixture is going to roll laughably along, until all of the sudden, the eggs start to coalesce from liquid to solid form.  ** If you're going to add cheese or other filling, now is the time!

4. When there is still a little bit of eggy jiggle, shut off the heat, hold your omelet pan at a 45 degree angle, and let the omelet come together for two to three seconds in the low section of the pan.

5. Slide your eggs on to a plate, garnish, and serve.

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