Dish: French Omelette
While traveling through France and partaking generously of the superb but often rich fare, many a visitor found temporary respite by ordering a simple French Omelette. Made with lightly beaten eggs and a minimum of seasoning, the dish is delicate and delicious. A plain omelet may be added with other ingredients such as cheese, minced onions, ham, mixed herbs, potatoes, fish, mushrooms, chicken livers, and cooked meats. Its 58 varieties range from simple combinations to more intricate creations.
It is not difficult to make a French omelet, but there are some guidelines that might help someone who is just learning the technique. For example, many experts suggest that the pan is very important and preferably should be an omelet pan of enameled iron, aluminum, or copper with sloping sides and a long handle. They believe that it should not be used for cooking any other foods and that it should never be washed but wiped clean with a paper towel. They also suggest that the omelet can be a small one, made up of a maximum of four eggs, as this size is easier to handle than larger ones.
Minced ingredients may be combined with the egg mixture and poured into the pan at the same time. However, larger-cut foods, such as potatoes, meats, and seafood, should be heated first and then spread on the omelet as it is cooking. The sides are folded over to enclose the ingredients.
3 eggs.
1 tablespoon cold water.
salt, and pepper to taste.
butter or margarine.
Break the eggs, one at a time, into a bowl. Mix gently to combine the whites and yolks. Pour in the water and add the salt and pepper. Stir until well mixed but do not overbeat. Warm an omelet pan or skillet over low heat and brush the bottom of it with butter. When the butter is sizzling, stir the egg mixture again and pour quickly into the pan. Mix with a fork put a knife around the edges, and tilt the pan to let the runny mixture in the centre run toward the sides and underneath. When all the mixture is set, fold over the sides toward the centre. Turn out upside down onto a warm plate and serve at once.
Brush the top with melted butter, if desired. Serves 2 as a first course or 1 as an entree. If desired, add to the egg mixture 1 or 2 tablespoons of minced green onions, fresh herbs, grated cheese, or chopped cooked spinach. Or sprinkle one-third cup of diced cooked potatoes, sauteed mushrooms, diced cooked ham, seafood, chicken livers, and vegetables over the eggs after they have set a little.