There Are 2 Types of Omelettes, The French Omelette, and the RIGHT Omelette ~ #fff
Whoa, whoa, whoa! You're French and you resent that headline?! Ok, I take it back, lol. There are 2 main types of omelette's, the French version and the American version. The French version is one with no curd visible. It is more creamy and soft than its American counterpart. The American Omelette is much easier to make and has visible curds. The biggest difference is in the cooking technique. The French version needs constant attention and precise movements with a utensil to make sure all the eggs are cooked at the same temp and at the same time. The American version is a lazier version, hopefully not coinciding with the attributes of everyday Americans, it takes less attention and thus easier to make.
I have tried making the French version, once, and it turned out alright, but it is fairly difficult. I didn't have a lot of time today at lunch before I head off to work to try the French version again, so I decided to go fancy on my ingredients and do a high quality American Omelette.
A business quote that applies aptly here..."You need to crack a few eggs to make an omelette". So crack those eggs and whisk em' up real good. You want to try and incorporate the white and yolk together as much as possible.
Like so...
Make sure to have all your add-on ingredients prepped and ready to go...
Cured smoked Salmon, diced white onion, and capers who are hanging out in their jar off camera. Along with a few leaves of fresh basil from my basil plant.
Get your pan to a medium to low heat, not HIGH! The goal is to slow cook the eggs, too hot and you won't have time to properly make your omelette. Pour in a splash of olive oil & a slab of butter and now you're cookin'!
Both help the eggs not stick to the pan, and the butter keeps the eggs a beautiful color....and c'mon, it's butter! HELLO?!?!?!?!
After pouring in your eggs, you want to pull in the edges with a spatula, and spread the remaining liquid eggs around the pan to hit the heat and cook. This will create your curd base for the omelette.
Like this...
You can see mountains of curds already cooked in the middle, and on top of them is more liquid egg which will finish cooking when you make your flip.
But before we flip, we must add our ingredients...
If you properly oiled/buttered your pan, and your heat wasn't too high, your omelette should be sliding all over the pan like Kristi Yamaguchi on ice.
Use your spatula and make a 3rd of a flip, and then the final flip to secure all of your ingredients.
On the plate...
I could have flipped this more precise to make it more evenly proportioned, but what matters most is the taste!!!
So then how do you know if it was good or not?!?!? Your plate will look like this...
Thanks for spending a moment of your day with me, y'all! Happy Friday!!!!
Hahaha... nice try. What's a good kitchen without eggs? It's just a Kitchen! Your american "omelette" and the story here, gives me the idea to start doing simple stuff again. Hopefully my ISP is nice the coming week, so I can show you a real french omlette. :bigsmirk:
Lol, I look forward to seeing your version. What is ISP?
:smirk: gonna keep you updated on the omlette! My Internet Service Provider is throttling my connection to almost zero for weeks now... so to upload a video is just close to impossible!
Oh damn! I knew that definition, but didn't feel it was applicable to this convo so thought it must be something else. Can I assume you live in France? Or the EU?...is that a common thing there to be throttled like that?
I do like the type you just made
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Thank you @appreciator!
Your Food Fight Friday Contender has been entered into Round 72
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Ooh, Salmon! Love the #foodporn post, keep it up!
Thanks man! It’s about all the time I can afford to give right now, so I’m trying to stay consistent.
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Hey, @intothewild.
Omelettes are one of my favorite foods. I tend to overload them, though, so they never really turn out as neat and tidy as yours did.
I didn't even know there was a French version of an omelette, but it does sound like a lot more work that I wonder would ultimately be worth it.
And while there surely are plenty of lazy Americans (just as I'm sure there are some in every country), we tend to have other things we'd rather do than ensuring that every bit of egg gets cooked at the same temperature at the same time. :)
hahahahahahahaha! I seriously lol'd at work reading this. I used to overload them as well...get as much of everything you can fit in there!! I have developed some restraint in my old age ;)
strangely, as much as I love eggs (in whatever form) and all the stuff that goes into an omelette... I just cannot stand omelettes! LOL! I have no adequate justification for this either....
C’mon over to my place and I’ll make you an omelette that would make Humpty Dumpty blush!!! That is one of the oddest food dislikes I’ve ever heard, @jaynie. I don’t like raw tomato, but I’ll eat ketchup and pasta sauce all day. But you like eggs but not omelettes?? Hmmmmm....
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hahahaha maybe you can convert me ;) I also don't like pizza :P
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BEER.Hey @intothewild, here is a little bit of
BEERfrom @foodfightfriday for you. Enjoy it!Wow great omelet, I think you did a great job with the flips.
I really love eggs, I could eat them everyday. I think it's because we get fresh eggs from my cousin who lives just up the road from us. I like to make quiche and frittatas with lots of veggies.
Nice job @intothewild
I'm not much of an egg lover but give me an omelette any time, add fish to it and you got me hooked! Never thought of this as an omelette filling, no wonder the plate is so clean, yum!