I’ve never been a fan of omelettes, but the French omelette is different – simple, creamy, delicious. And Julia Child is the master.
She is so much fun to watch, but she’s a serious cook and teacher. Every detail, every technique is explained perfectly.
Her “dinner in half a minute” French omelette is the pinnacle of this.
I made a list of a bunch of fun Julia Child books and videos available at HDL and elsewhere.
From French cooking to her wit and witticism, Julia Child is a gem.
Here is her recipe for a French omelette from Mastering the Art of French Cooking
• 2-3 eggs
• spoonful of water
• pinch of salt
• dash of pepper
1. Crack 2-3 eggs into a bowl and add the water. Sprinkle with salt and pepper. Beat together until the yolks and whites are combined.
2. Heat an 8-10″ omelette pan over very high heat.
3. When hot, add 1 tablespoon of butter to the pan and swirl it around to let it start melting.
4. When the butter is foaming, completely melted, and just about to start browning, pour the beaten eggs into the pan.
5. Let the eggs set for a few seconds. The egg mixture will be sizzling and bubbling. Grab the handle of the pan and start shaking the pan towards you, and do not stop. Your eggs will cook quick. If you want to add any fillings, do it now.
6. Continue to shake the pan, until the movement starts to force your omelette to roll over. Keep moving the pan until the omelette is rolled up and is sitting in one end of the pan. Let it sit here for a minute to let the top edge get a golden color.
7. Tilt pan and gently slide omelette onto a plate.