Here we go again! It’s been almost a month now since the football World Cup started. And now we have the semi-finals with the first team to get there, France. When talking about French food I just can’t decide on only one dish. There are too many yummy dishes. However, I chose the French omelette. Maybe it’s an easy dish to make but it’s a real classic in the French cuisine.
I know everyone has heard about French omelette at least once, right? But do you really know how to make it? No? Well, welcome to the club. Hehehe. I admit, I also watched a video to check the right method of making it. French omelette consists of eggs. That’s it! Hehehe. Well, sometimes also different fillings like onions, vegetables, cheese, ham or herbs are added.
It seems very easy to make. Then you stand with the pan in your hand, with the eggs half done and you start to panic because you don’t remember how to roll the omelette (there is no time to watch the video again). In the end, just take a deep breath and everything will go as smoothly as butter.
Regarding butter; this recipe requires butter and not oil. The result is something so delicious that I can’t describe it. Hmmm, ok, I will try. The texture of the omelette is tender and smooth on the outside. But the part I like the most, and that makes this omelette special, is the soft and creamy inside. So let’s start!
Ingredients for one French omelette:
- 3 eggs (M or L)
- rosemary
- thyme
- salt
- 1 tsp butter
Beat the eggs, season them and chop the rosemary (needles). Heat the pan, add the butter and once it starts melting and foaming pour in the beaten eggs. The butter shouldn’t become brownish.
Furthermore, with one hand keep shaking the pan, with the other one keep stirring the eggs with a wooden or plastic fork. With the shaking, you will agitate the eggs and with the fork, you will break up the curds forming at the bottom of the pan.
Once the eggs look scrambled but still soft and creamy and the top surface looks a little loose but not raw, stop stirring (it will take around 2 minutes). Nicely and gently spread the eggs evenly around the pan. Push the eggs also down from the edges.
Remove the pan from the heat, add the rest of the herbs (rosemary and thyme) and start rolling it. Hehehe. How do you do that?
“Easy”. Hold the pan up by its handle. Using a spatula carefully roll the fluffy omelette down. Step by step. A little at a time, till nicely rolled and “closed”.
You are ready to serve! Gently push the French omelette out of the pan onto a plate. Try to pace the seam at the bottom (it will look nicer like that). Enjoy this delicate and classic dish.
Bon appétit!
P.S.: Our FOODball journey is almost at the end. But now it’s getting more and more exciting!
