Sharing easy homemade delicious recipes
Rigatoni al Forno is the epitome of hearty Italian comfort food. This article will guide you through each step to create your own bubbling dish of rigatoni perfectly married with a savory meat sauce, blanketed in a rich cheese mix. Whether you’re a seasoned chef…
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Say hello to the ultimate snack: our irresistible crispy potato fritters! With their crispy exterior and fluffy interior, these little patties are guaranteed to make your mouth water. A simple straightforward recipe for crispy potato fritters – nice and golden crispy on the outside, but…
French Omelettes – butter, eggs and salt. A lovely and smooth bright yellow, with a soft scrambled custard like filling. A joy to eat but the nemesis of many. Use this how-to to create a perfect french omelette in your kitchen!
Omelettes come in different forms, with the French omelette being the rolls Royce of omelettes. It’s also the most difficult to make. It needs patience. Lots of it, and lots of practice. Once you master it, it is so satisfying to create a smooth silky French omelette and will impress whoever you cook it for. Other omelettes such as a classic American omelette are cooked longer and browned on the exterior. Not for a French omelette. No browning, a smooth bright yellow exterior and a soft, wet but not runny centre like custard.
The key to making a great French omelette is all in the technique and the temperature of the pan. If the pan is too hot, you will brown the omelette and it will be too firm and ultimately overcooked. Too low a heat and you won’t get it to set enough to roll it into the signature cigar type shape it is known for. Follow these steps to perfecting the French omelette.
Start with good fresh eggs, preferable free range and organic. I have made omelettes with different qualities of eggs and found that the better the egg, the better the omelette – simple.
A non-stick pan, in good condition with no scratches or a damaged surface. It is essential you have a non-stick surface so the cooked omelette can be released, and you can roll it up. If it has any scratches, then the eggs will stick and there is nothing worse than making a good omelette before trying to roll it up and your pan lets you down. A cheap non-stick pan will do the trick. I like to keep a pan specifically for French omelettes, that way it will last longer and not get damaged.
Whisking the eggs before adding to the pan. The eggs need to be whisked enough to ensure no egg white remains. The perfect French omelette should be a uniform yellow with no white dots of cooked egg white when its served.
This is where you can make or break your omelette. The best way to make a French omelette is on a low heat and to have a little patience. Eggs are best cooked low and slow and to make a lovely custardy type omelette, this way is the best.
Swirling the eggs whilst shaking the pan – this technique helps to cook the eggs but with small curds and cooks the eggs evenly, allowing for a smooth scrambled centre to your omelette.
Spreading the egg mixture – getting the timing right to stop scrambling the eggs and spread them in an even layer is crucial. If you take too long you will just end up with scrambled eggs. The eggs need to be just scrambled but still spreadable so you can spread them in the pan in an even layer for the final part of the cooking process. This allows the outer shell of the omelette to firm up and allow you to roll the eggs into the cigar shape.
Yes you can but I advise against it as fresh is best. If you want a great tasting omelette, eat it right away.
Yes but I am not a fan of cooking eggs twice. You have to make sure it is properly cooked all the way to ensure you kill any bacteria. To reheat, place in a microwave/oven and cover with damp kitchen towel and heat till piping hot.
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