Home Farm Herbery

  (Munfordville, Kentucky)
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The Art of Making the Classic French Omelette©

This week’s email question asks, “Do you have any suggestions on making the perfect classic French omelette in an easy fashion?”

Though I personally am not a breakfast egg eater and I am a poor cooker of eggs over easy, I do like and can make a decent French Omelette.  To me they can be eaten any time of the day or night and best of all they can be made in less than 1 minute.

Here is my method.  I use a non-stick pan with sloped side and I pre-heat it on medium high flame (I am cooking with a gas stove).


Next I crack 2 eggs in a medium bowl and whisk with a fork just until smooth, but not frothy and I season them with salt and pepper.


Now I pour 1 tsp vegetable oil into my hot pan giving it a moment to heat up and then swirl oil in the pan to coat all the bottom and sides. (For those of you who use butter go for it, but vegetable oil seems to create less smoke and makes it easier.)



Next I pour the eggs into the hot pan and immediately begin stirring the eggs with the back of a fork, while vigorously shaking the pan with the other hand. 

While stirring, the uncooked portion of the eggs will seep into the open sections of the pan, evenly cooking the eggs. Stop shaking and stirring once the eggs have begun to set but are still very moist in appearance, this stage takes about 30 seconds.  More shaking will cause gaps in your eggs. Don’t overcook your eggs as they will become brown.


It is here that I like to add a pinch of dried French Tarragon and some dried Chives. (You can use fresh if you have them.) When I want to add other stuff such as chopped tomatoes, onions, mushrooms, shredded cheese, etc, I have them prepared, pre-heated and set aside in a bowl to add at the next step.


I tilt the pan away from myself, so the omelette slides away from me and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. Remove pan from heat.

I now tilt the pan away from me, so the omelette slides away and partially up the slope of the pan. When I have filling I scoop it in now. Using my fork I help guide the edge of the omelette over the filling, and then flip the opposite edge over as well. I remove my pan from the heat.



Before I started I had a plate ready and I hold the pan above a plate while I continue tilting the pan away from myself and flip the omelette onto a plate, seam-side is down.


I suppose one can do it with 4 eggs, but this is so fast and easy that when I have to make several to feed family or guests, I just quickly repeat the process.  Got a question? Just email askarlene@scrtc.com
 
 

Two More Good Reasons to Grow Haricot Vert Beans, try these recipes today

Two More Good Reasons to Grow Haricot Vert Beans





Haricot Vert with Shallots



Ingredients:
1/2 pound of haricot vert, trimmed hopefully that you grew yourself.
2 teaspoon butter (Please not margarine)
1 Tbsp Dried Shallots,
Salt and pepper to taste
2 tablespoons diced tomato
Wedge of lemon

Directions:
Bring a pot of well-salted water to boil. Boil haricot vert for 3.5 minutes (yes, I honestly believe that this level of timed precision will be rewarded). Plunge them into an ice bath and drain the beans.

In your empty pot (because we’re always looking to save dish-washing time in the smitten kitchen) melt two teaspoons of butter over medium heat. Add the shallot and sauté them until they’re just translucent, not browned–about one to two minutes. Add the drained and cooled haricot vert back into the pot and reheat them in the butter and shallots. Season with salt and pepper. Spread haricot vert and shallot onto a plate, throw the diced tomato over them and squeeze a few drops of lemon juice* over the dish. Serve immediately.

Haricot Vert Beans with Butter and Herbs


Ingredients:

1 pound thin green beans (haricot vert), trimmed
1/4 cup red onion, chopped fine
3 Tbsp butter





Salt and pepper to taste
Lemon wedges

Directions:

1 Bring a large pot of salty water to a boil. Prepare a large bowl of ice water. Boil the beans for 2 minutes. Plunge them into the ice water to stop the cooking and set the color. Drain the beans and pat dry on a cloth or paper towel.
2 Heat the butter over medium-high heat in a large sauté pan. Cook the onions until translucent, about 2-3 minutes.
3 Add the green beans and sauté for 2-3 minutes, stirring often.
4 Add all the herbs and some salt and pepper and toss to combine. Cook for 1 minute more.
Serve hot or at room temperature, with lemon wedges.


 
 

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All the net proceeds from your order goes to St. Jude Children's Research Hospital so order now.
 
 
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