Creamy and delicious omelettes are simple to make. Whether served plain or filled with a variety of ingredients, they are ...
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Hey,I noticed some double content in step one and three (second paragraph):
- Beat the eggs with a fork until they are well blended with no streaks of egg white. Season with salt and pepper.
Just helping you making this website more perfect ;)
I have a method that is basically like yours, but a little different. I "cheat" by using the broiler in my oven. I treat the egg mixture like scrambled eggs until it barely sets, then pop it under the broiler for a few seconds to set the top.
I then pull it out, put the fillings on, and pop it back under the broiler long enough to heat the meat and melt the cheese.
I wind up with a fluffy omelette that is perfectly smooth on the outside, and not the least runny in the middles. :)
There are two basic omelettes; the American style and the French Omelette. Both are described and demonstrated by Jacques Pepin on YouTube (http://www.youtube.com/profile?user=pepinfan#p/u/5/57afEWn-QDg and elsewhere.) The French style leaves a creamy center, undercooked and dreamy; the American style is cooked firmer, even browned. Both lend themselves to stuffing but the French style seems to work best when left mostly alone. A few fresh herbs; chives, parsley, chervil and tarragon, any and or all, being the exception. In fact, Pepin uses omelette technique to judge a chef's (initial) abilities.
It was really fun to see the techniques my mother taught me so many years ago pop up on the video. I didn't realize I knew so much about omelettes already. How about some recipes and/or suggestions for favorite fillings besides the few mentioned in the video?
Perhaps some of your fellow students might be able to suggest a few of their favorite fillings for you. Really the possibilities are only limited to your imagination.
Here at Rouxbe our Chef support is focused more on the skill and technique-related questions. I hope you understand.
However, recipe cookbooks and recipe websites are so abundant and are a fantastic source of inspiration for these kind of things. Have fun experimenting and practicing making those omelets. Cheers!
I've seen this lesson a couple of times and decided to go ahead and try it out. I blended the eggs great, which I've never been able to accomplish before. Thanks for showing me how to. When it was done I had perfect and very tasty scrambled eggs lol...what's that saying? "tomorrow is another day"
Oh, and Cindy L I put pesto and a slice of pre-sliced American cheese on it. It was quite tasty.
Had to try making an omelette the "correct" way after years of making them "my" way. After watching the instructional video, I went right to the kitchen and came to the same conclusion as Brenda H. - scrambled eggs! My pan was too large - so had to buy a smaller pan. After having the right tool for the job my omelette turned out just right, looked just like the one in the video. I added a few chopped mushrooms and green peppers and it was excellent.
I tried this the second time and it came out much closer.I went out and got a spatula that looked like yours and it worked much better. I also lowered the heat a bit. It didnt get brown at all and it was a little gooey in the middle just like yours. Thanks!
Never thought I would like the omelette to be moist. I'm not really an egg lover. But the video "strongly suggested" to try it so I did and OMGosh! It was wonderful! Creamy and moist....Who'da thought? This old dog is learning so many new things! Thanks, I love you guys!