Classic Omelet Recipe (French way)

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frenchguycooking

Senior Cook
Joined
Mar 21, 2013
Messages
152
Location
Paris
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 :

screeshoti.jpg


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
 
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Thanks for sharing. Informative and fun video! :yum: yes, I'm hungry now.
 
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.
 
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.
 
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 ;)))
 
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.
 
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).
 
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?:blink:
 
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...
 
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 :LOL:

Your omelette does look great :yum:
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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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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