One day, Matthew ordered The Food Lab, and we sat down to look through it as soon as it arrived. We didn’t simply skim the surface; we thoroughly examined every area and were instantly motivated by the ways that eggs were prepared.
We had to try the “fancy” or French method of preparing them right away as we were obsessed with it. I’ve officially found my favorite way to cook eggs, and if it’s available at a restaurant, I’ll only ever order it this way! Are you intrigued yet? Here, I’ll demonstrate how to make one.
The French Way of Preparing the Ideal Omelette
I read through a few various approaches to producing something, and while they are all very identical, they all tend to highlight a distinct element that is the most important.
However, I discovered that the key to getting mine just right was to cook it on low heat and to be patient as it turns into soft eggs! You want the outside skin to be smooth and evenly pigmented, sometimes referred to as elephant skin, and the inside to be soft, slightly undercooked, and wonderfully buttery. And that seems ideal to me!
Recipe for French Omelettes
A french omelette only requires a few basic ingredients: eggs, butter, milk or heavy cream, salt, pepper, and herbs.
While we opted for a more straightforward approach, you have the option to go entirely vegetarian and omit the herbs, top it with cheese before rolling it up, or slice it open in the middle and stuff it with some delectable meats. The french omelette recipe is easy, but the technique requires some experience!
Read Also: Potato Casserole Baked Twice Recipe
French Omelette
To put it mildly, our family is huge fans of eggs. At any one time, we keep a minimum of eighteen hard-boiled eggs in the refrigerator and a dozen or two raw eggs reserved for baking and frying.
Additionally, Matt could eat breakfast every meal of the day, which he frequently does, and I’m a huge fan of egg salad, cooking it many times a week. As you might have expected, this isn’t our only recipe using eggs.
For a different take on breakfast eggs, try our Bacon Egg Cups and Low Carb Breakfast Bowl! All things considered, though, this French omelette is the greatest way to cook and eat eggs any time of day.
Traditional French Omelette
Ingredients
- 3 huge eggs.
- 1 big yolk.
- 1 tablespoon of heavy whipping cream
- 1 tablespoon of fresh parsley
- 1.5 tablespoon of diced, cold butter
- 1/2 teaspoon of pink Himalayan salt
- 1/4 teaspoon black pepper
- Measured in US Customary
Instructions
- In a bowl, combine eggs, yolk, heavy whipping cream, parsley, salt, and pepper; beat until foamy.
- Give the egg mixture fifteen minutes to sit.
- Add one tablespoon of cold, cubed butter to the egg mixture. Put aside.
- In a 7 or 8-inch nonstick skillet, add 1/2 tablespoon of butter and place over low heat.
- Pour the egg mixture into the skillet after the butter has completely covered it.
- Continue stirring the egg mixture with a spatula, scraping it off the sides and bottom as you go. The secret is to be patient!
- Spread the eggs over the whole surface of the skillet and turn off the heat when they are set enough to stay in place when scraped through with a spatula.
- Put a cover on it and give it a minute or two to sit.
- Using the spatula, slowly wrap the eggs into an omelette, starting at one end.
- After rolling into an omelette, transfer it to a platter and savor it!
Notes
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