French Style Omelet: James Beard Method

French Style Omelet: James Beard Method

Recipe By :TASTE SHOW

TS4080

Serving Size : Preparation Time :

Categories :New Text Import

Amount Measure Ingredient -- Preparation Method -- -- --

2 eggs at room temperature

1 1/2 tablespoons butter

Garnish:

Garlic, chive or red pepper butter

Fresh herbs

1 heavy omelet pan,

10 inches across the top and 7 inches across bottom,

with low, sloping sides and a non-stick bottom

Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is

ready when foam starts to subside and maybe starts to brown a little.

2-3 seconds then cook for 20-30 seconds until

just golden, tilting pan and rolling egg toward opposite side of pan, using

a spatula to help push it and keep it together. Keep the pan tilted at a

slight angle, away from you, gradually flipping the pan so that the omelet

flips over onto itself.

Slide the omelet onto a plate and serve, brushing with garlic, chive or red

pepper butter and fresh herbs for garnish.

FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere

cheese across raw middle.

DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.

Suggested wine: A light, crisp young white wine such as a Muscat from the

Alsace region--perhaps one from Dirler. - - - - - - - - - - - - - - - - - -