The French Omelete

The French Omelete

 

 

 

 

 

 

 

 

 

An omelet is an omelet, right?  Nope. 

You are probably used to seeing the classic all American omelet but there is another one that is quite different.  The French Omelet.

The key difference between a French and a classic (American) omelet lies in their cooking method and resulting texture: French omelets are light, fluffy, and creamy, rolled up in the pan, while classic omelets are denser, with a slightly browned outer crust, and folded in half. 

 

 

 

 

 

 

 

 

 

A French omelet is whisked with a fork while the eggs cook to create a structure more like scrambled eggs and then rolled into a thin log. The key word is cold butter when making a French Omelet…and they use lots of it.

 

 

 

 

 

 

 

 

 

An American omelet uses a dragging method to push the cooked eggs to the inside and the uncooked egg to the outside; this method gives you a flatter omelet. Usually stuffed with veggies and other ingredients and not so delicate.  Below is a Classic American Omelet.

 

 

 

 

 

 

 

 

 

A French omelet, on the other hand quite the delicacy. Its exterior is smooth as silk, its inside moist and creamy, a roll of tender egg cradling a custard like filling of those very same eggs, softly scrambled.  The eggs are cooked on low heat for an extended period. This gives them a rich taste and makes them fluffy. They contain only cheese and herbs, with no meat or vegetables.

 

 

 

 

 

 

 

 

 

French Omelet

1 teaspoon Dijon mustard

2 tablespoons water

1/2 shallot, finely minced

Kosher salt and freshly ground black pepper

1/4 cup extra-virgin olive oil

4 tablespoons minced fresh chives

3 tablespoons unsalted butter plus 4 tablespoons cold unsalted butter, cut into small cubes

8 large eggs, beaten

1 cup grated Gruyere

 

Combine the Dijon mustard, shallot and water in a large bowl. Season with salt and pepper. Slowly whisk in the olive oil and 3 tablespoons chives. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt 2 tablespoons butter in a 12-inch nonstick pan over medium heat. When the butter starts to bubble, add the eggs and the cold cubed butter, and begin to stir with a rubber spatula. Continue to stir until the eggs are half set, then reduce the heat to low.

 

 

 

 

 

 

 

 

 

 

 

 

 

When the omelet is soft, sprinkle with salt and pepper, and top with the cheese on one side. Let the omelette sit over low heat, without touching it, for 1 minute, to let the heat of the pan set the eggs. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Roll the omelet over the cheese so it forms a jelly roll shape, then roll the whole omelet onto a large dish. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Lightly spread the remaining tablespoon butter over the omelet to coat. Garnish the omelet with the remaining tablespoon chives.

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.