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Tuesday, December 28, 2010

French Omelette

My family Sunday afternoons are not like most Sunday afternoons around the United States.  Am I or my husband sitting around in our sweatpants watching football, drinking beer, eating chili, and smashing corn chips with cheese into our mouths?  No. Well, we might be in our sweatpants, but football is not the only thing on the tv.  And I am for sure not "smashing" anything into my mouth. 
Most likely you will find us watching "The Test Kitchen" on MPT/PBS.  We're dorks, I know.  But before you judge, it is the best show!!  This week they tested omelette pans and the one in a good price range ($20) was the one I currently own!  Then of course, they showed how to make an omelette like the professionals (or I should say, the professional, Julia Child). 
This morning, I was not in the mood for the normal cereal or granola and raisins on yogurt.  So, I decided to give the omelette a whirl.  I will try my best to describe how to make one, because it all happens to quickly, there was no time for pictures (except afterwards).

What you will need:
2 whole eggs, 1 egg yolk
1 Tbsp. butter
fillings-I used pre-cooked/crumbled turkey sausage and white cheddar cheese

Make sure your fillings are ready to go.  ie: cheese grated, veggies/meat cooked, etc.

Cut the Tbsp butter in half setting one half aside.  Cut the other into small cubes and place in the freezer (very important).
Set the omelette pan on burner over medium high heat.  Beat the eggs and yolk 80 strokes (sounds crazy, but works).  Place other half (unfrozen) butter in pan, turn heat down to medium low and once butter no longer looks foamy (3 seconds), pour eggs into pan and add the frozen butter.  Lightly scramble the eggs with fork.  Once the eggs look slightly set, add toppings and cover the pan with lid.  Let cook for 2-3 minutes depending on how done you like your eggs.  Uncover and raise heat to medium high for 1 minute.

Now, here is the tricky part-folding the omelette.  On the show, they suggested placing a paper towel folded in half on your plate.  Place the omelette circle on to the plate, using the towel to help fold. 
That didn't really work for me, so I just used a spatula to help fold it into thirds right in the pan, then lifting to the plate.  Not exactly the French way, but it all turned out the same!

You can see a little sausage sticking out!!

Mmmmm, light and fluffy on the inside!

Buon Appetite!

1 comment:

  1. I can never get the fold just right and always end up slopping my fillings out the sides. Next time I'm going to try that paper towel trick.


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