February 23, 2019 / 1 Comment
Omelettes are one of our favorite things to eat, and to cook. Many home chefs either overcomplicate the task, or otherwise mess up their omelette – resulting in a last ditch attempt at scrambled eggs instead of the classic, delicious omelette you hoped for!
In truth, making a classic french omelette is easy. While there are a million different ways to make an omelette, depending on what you’re looking to do with it, mastering the basic french omelette should be something you accomplish before you move on to a busier recipe – such as a Colorado Omelette, otherwise.
Omelettes are fun to cook, and they’re fast. They’re also great for hosting overnight house guests once you’ve mastered the basics, and really come across to the person that’s eating it as though you must have put a lot more work into it than what you really did!
Omelette du Fromage
- 4 extra large eggs
- fine salt to taste
- fresh ground black pepper to taste
- 1 ounce parmesan cheese grated
- 2 tablespoons butter
- 2 ounces gruyere
- 2 tbsp olive oil
- In a large bowl, crack the eggs and place both white and yolk.
- Salt and pepper to taste. Add parmesan to mixture.
- Beat the eggs rigorously until the whites and yolks are fully mixed, and the mixture is frothy and light.
- In a medium pan, heat the olive oil and butter. Let the butter melt fully and brown just a bit.
- Pour half of mixture into the pan. Each omelette should consist of 2 eggs.
- Using a rubber spatula, pull the slowly cooking mixture in toward the middle of the pan.
- Swirl the pan to spread the uncooked liquid to the outside, which ensures that the omelette will have the right consistently and thickness.
- While still wet, add gruyere and fold in thirds. Begin folding from the handle. (You can also simply fold the omelette in half.
- Gently slide omelette onto plate, and allow to sit for 2-3 minutes before serving.
Here’s how most people screw up their omelette – trying to flip it. You do not need to flip the omelette to cook it on both sides. In fact, this isn’t even optional, and will only result in a stale, overcooked omelette if you do happen to succeed.
Odds are, you’ll end up with overcooked egg all over your stove-top and floor!
You want the egg to be wet on the top when you start folding it. Once you hold the omelette, slide it off and let it set, those 2-3 minutes will warm the inside to a nice, soft texture, and the cheese will be just right. In other words, once you fold the omelette it finishes cooking by itself.
If you know not to flip the egg mixture, and follow the recipe above, you should have a perfectly lovely omelette, made in the traditional way they have over hundreds of years throughout France!