How to Make an Omelette Like in a Fancy French Restaurant
An omelette is a dish of exquisite French cuisine. It is made from eggs that are beaten and fried in a pan in the shape of a pancake.
The classic version of this dish consists of well-beaten eggs, seasoned with salt and pepper or fine local spices and famous French cheeses.
In individual cuisines, the dish has acquired different variations according to local tastes, and this gives everyone the opportunity to choose the most suitable omelette offering to suit their taste.
Since there is no general rule, everyone makes omelettes of different sizes - from a single portion to a dish for the whole family; they put in the omelette as a filling whatever they like, and sometimes even something that has been sitting in the refrigerator for a long time.
However, in a restaurant, especially if it is French, the omelette will be small in size, soft and fluffy, folded like a textbook.
The filling is barely noticeable and is usually made with some kind of French cheese.
Homemade Tricks for a Delicious Omelette
- The omelette is best when the eggs are very well beaten. The yolks and whites should not differ, the mixture should be uniform and pale yellow, like the finished product.
- You can't add cream, soda, water or anything else because the food will become watery. Just eggs are enough.
- The ideal omelette for one serving is 2-3 eggs and filling. The intention to feed the family with one omelette spoils the meal.
- The French say that the most essential condition for a good omelette is a frying pan.
Heavy cast iron pans are preferred, but non-stick pans are also suitable. A 3-egg omelet requires 1 tablespoon of butter and a 20-centimeter-diameter pan. This means that the fluffy omelet should not be too greasy.
- Medium temperature is best for frying, so the dish does not burn. Remember that all ingredients should be prepared in advance.
- The filling is optional, but tomatoes, onions, mushrooms, peppers or spinach must be cooked until fully cooked. There should be no more than two tablespoons of filling per omelette, so it does not fall apart.
- Place the omelette on a plate with the top side down - this requires a lot of dexterity, but it can be done easily with a spatula.
