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Old 03-26-2013, 05:16 AM   #11
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Originally Posted by Snip 13 View Post
I make a great omelette but your video was so fun to watch that I want to go and make one right now :)

You can see you are passionate about food!

Great Video :) Looks delicious. I would be proud to serve it in my home.
Thank you Snip for your comment ! Yes, indeed, i am passionate about food. I am glad you would serve this at home ;)))
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Old 03-26-2013, 05:21 AM   #12
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Looks wonderful. I make omelets the same way, although I usually add the fresh herbs in with the eggs before cooking. I've never added nutmeg to an omelet before. I'll have to try that.
Thank you Steve ;) ! I often do as you mentioned, but now that I have seen many videos and (too) many recipes about omelet, I see two alternatives (or additives) :
- The stuffing is usually added when the omelet is folded.
- Add some more herbs on top at the very end. It makes sense, cause the herbs have to stay fresh and fragrant.
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Old 03-26-2013, 06:50 AM   #13
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That's exactly what I do! Except, I don't have quite the pan-shaking skill you have. Thanks for sharing! Steve--I add one grate of nutmeg--I don't use the powdered stuff--to scrambled eggs, too, when I make them the French way. When I make them the US Navy way, I don't (but I usually add a splash or two of hot sauce then).
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Old 03-26-2013, 10:08 AM   #14
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That's exactly what I do! Except, I don't have quite the pan-shaking skill you have. Thanks for sharing! Steve--I add one grate of nutmeg--I don't use the powdered stuff--to scrambled eggs, too, when I make them the French way. When I make them the US Navy way, I don't (but I usually add a splash or two of hot sauce then).
Right. I have always lifted and tilted, but now I will try the shake! He does do it very well, doesn't he?
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Old 03-26-2013, 10:16 AM   #15
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That's exactly what I do! Except, I don't have quite the pan-shaking skill you have. Thanks for sharing! Steve--I add one grate of nutmeg--I don't use the powdered stuff--to scrambled eggs, too, when I make them the French way. When I make them the US Navy way, I don't (but I usually add a splash or two of hot sauce then).
Thanks for your comment CWS4322 !
If you are a us navy, no doubt you will master the pan-shaking quickly ;)
I choose a small pan because it is much more difficult to succeed in making a large omelet. Everything is heavier, and the rolling motion is harder...
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Old 03-26-2013, 10:17 AM   #16
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Right. I have always lifted and tilted, but now I will try the shake! He does do it very well, doesn't he?
Hahah the power of lifting small and light pan is mine ;)
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Old 03-26-2013, 01:12 PM   #17
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Thank you Snip for your comment ! Yes, indeed, i am passionate about food. I am glad you would serve this at home ;)))
I honestly believe that the simple things are more difficult to cook. Nowhere to hide your mistakes

Your omelette does look great
I make mine almost exactly the same way. I just use fresh herbs and add a dash of cold water to my eggs while whisking them. It's a trick I learned from my brother when he was in culinary school. It makes the omelette lighter and fluffier.
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Old 03-26-2013, 01:51 PM   #18
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I prefer to make my omelets without the browning. On the other hand, SO prefers hers browned.
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Old 03-26-2013, 01:55 PM   #19
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I prefer to make my omelets without the browning. On the other hand, SO prefers hers browned.
I have the same problem in my house. Hubby and Son like it browned and my Daughter and I like it without
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Old 03-26-2013, 02:54 PM   #20
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Originally Posted by frenchguycooking View Post
Thanks for your comment CWS4322 !
If you are a us navy, no doubt you will master the pan-shaking quickly ;)
I choose a small pan because it is much more difficult to succeed in making a large omelet. Everything is heavier, and the rolling motion is harder...
Not US Navy, but my dad is retired USN. And, he makes USN scrambled eggs. You heat the cast-iron skillet, crack the eggs directly in the skillet, and move them around (I use a fork, but on the big griddle, they just kind of shovel them around). No cream or milk added.
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eggs, omelet, recipe

Classic Omelet Recipe (French way) Hello Guys, I am proud to share with you my first recipe ;) ( and a bit nervous too) It is an everyday delicious, simple and effective dish. The Omelet (in France we spell it "omelette") I have 3 things to share with you today: - A photo of the render ( a picture is a thousand words isn it ?) - The recipe itself - A video recipe I made (i really enjoy editing ;)) ) there we go : [IMG]http://img268.imageshack.us/img268/5972/screeshoti.jpg[/IMG] Ingredients : ------------------ - 3 eggs for one person - Butter ( 1 big teaspoon ) - Olive Oil ( a drip ) - Salt, Pepper - Nutmeg How to do it ----------------- - Eggs in a bowl and stir them - Season wel with salt, pepper, nutmeg - Hot pan ( medium to high heat ) - Butter in the pan, Olive Oil also (avoiding burning) - Pour the eggs and gently bring back the edges to the center - Shake to cook the lasting liquid - Roll the Omelette onto itself - Flip it in a plate - Sprinkle with herbs --------------------- Thanks for reading, hope you will like it ! Feedback is more than welcome ;) gab 3 stars 1 reviews
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