Some of the best cooking consultations I have ever received was: “You have to make a lot of eggs to make an omelet.” As I learned the process, I couldn’t start counting the number of eggs that I went through. Almost 20 years later I haven’t mastered a French omelette.
The culinary school taught how to make a classic French omelet. The lesson not only serves as a means of learning a new recipe, but also as a possibility for instructors to test their culinary chops. While the ingredients are minimal, technology takes skill, restraint and a little skill. This apparently simple dish has long had a way to measure the talent of a young cook under pressure.
In the meantime, I dominated the American version of an omelet up to the age of 12. So I can do one omelet and not the other.
Serious esse / Ashlee Redger
The main difference between American omeletts and French omelets
French -style omelets should not have brown on the surface. The color should be an even butter -like yellow, and the interior should be creamy and vanillation. Usually, cooks do not add a fillings to a French omelet. They are simply rolled and decorated with chopped chives.
Omeletts in American style are firmer and the outer is often golden or deep brown. Omeletts in American style are filled with cheese, meat or vegetables and then rolled in two halves like a taco instead of.
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How to create both omelet styles
While the core ingredient for French and American omelets is identical (eggs!), The cooking process is very different. Both begin with a little salt eggs. The French style requires the eggs to be beaten vigorously so that the egg yolk and the white are completely mixed. This ensures a perfectly even surface and helps to create a pudding interior.
Since omeletts are cooked in American style to firmly and contain some browning on the outside, the perfect emulsion of egg yolk and knows less important.
As soon as the eggs hit the pan, the differences continue.
In a French omelet, the eggs are usually cooked in a preheated -stick pan with a bit of a melted butter. The idea is that the high heat has fully set a thin layer of egg while the interior remains creamy. In practice (and from experience), in practice, high heat usually ends in failure (and maybe a few tears).
If you try a French style omelet, I recommend cooking you over moderate heat. As soon as the eggs are set, it is easy to agitate, move and tilt the pan so that the raw egg runs into the free room in the pan. This process continues until all eggs are gently messed up, but stick together in a firm layer.
At this point I would be happy to touch the surface to see how fluent it is. When my finger is running, I had it cooked longer for a few seconds. If not, tend the pan and use gravity to fold the omelet on yourself, as if you roll up a number of cinnamon rolls. A heat -resistant rubber spatula is helpful here.
As soon as the egg is almost completely rolled, tilt on a plate, grate the surface with a little butter for the shine and then decorate with chopped chives.
For an American omelet, after mixing the eggs, you should be hit in the pan over medium heat and let it be left alone until they are fully set. As soon as you are cooked, add coverings (like Corned Beef), fold the eggs in half and cook until the coverings are warmed up and the cheese is melted.
Which omelet does the top?
Of course, that’s all a question of preference. I love to challenge myself with the French style omelet because I prefer the texture and appearance. I usually also make this style for my children because it is easy to cut it into rolled, bite -sized pieces.
Even after formal training and years of practice, I still have the French omelet technology about half the time. The good news? It still tastes delicious, even if it has a few cracks and a little color.
I don’t love the taste of firmly cooked eggs, so American omelets are not my favorite. In the absence of a better description, I find it a little too “joking” for my taste, which can happen if eggs are completely boiled or overcooked. Nevertheless, I love a cheesy omelet, so I sometimes break a few rules and add cheese to a French omelet for a hybrid setting to this breakfast classic.
