Since the summer, the omelettes leaving my kitchen have looked quite different, all because I watched an old French Chef episode — Elegance with Eggs. This omelet technique produces the softest, tenderest eggs I have ever made. Plus once you have the hang of it it really does take less then one minute.
Don’t skip the butter. This dish is so simple you can’t skimp on the fat as it enhances the flavour of the eggs dramatically. In addition, don’t overcook the eggs, you want them soft and even still a teeny bit runny inside. They will continue to cook once you remove them from the heat.
This clip I found on youtube is not the exact same episode I watched on PBS however it is a great way to catch the pan-shaking technique. Check it out:
(serves 1)
adapted from The French Chef with Julia Child
3 medium or 2 large eggs
salt and freshly ground pepper
1 tablespoon butter
a pinch of freshly minced chives (optional)
Choose your omelette pan carefully, if you have a non-stick fry pan which can handle high heat that’s good otherwise a well seasoned cast iron is a good choice. Ideally you want something about 7-8″ in diameter with 2″ high sides. Put this pan over high heat and get it hot. In a medium bowl crack eggs and add salt and pepper. Beat together until uniform, should only take 10 seconds or so.
Put butter in pan, and shake to distribute. When foaming has subsided add egg mixture. Count to 3 then start shaking the pan back and fourth along the element, You can use a spatula and give it an aggressive stir or two. As it starts to form together, push eggs to the edge of the pan and over onto itself. You want the outside cooked and the inside still nice and tender. Flip upside down onto a plate and sprinkle chives on top. Serve hot.
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Baked Eggs with Tomatoes, Cheddar and Green Onion
{ 10 comments… read them below or add one }
That sounds very simple and delicious. I love eggs a lot but haven’t tried cooking this way. Would love to try.
MaryMoh – give it a try! Just make sure you have a few extra eggs on hand, I screwed up my first attempt
Last September I was heading home to Ontario for a visit, but the night before my husband and I both watched this episode on PBS. The next morning, in separate kitchens across the country we each made these buttery omelettes and found them so easy and so delicious (and my husband even practiced with beans beforehand). Yum. Time for a remake, I think!
kickpleat – That is SO funny! That is exactly what we did! We watched it one night and then we were both in the kitchen making omelettes the next for lunch. It is rare to get J that excited about cooking, but it is downright fun!
This is perfect because my omelets always come out looking much more like…scrambled egg mush. It’s a serious tragedy. Yours? Look lovely.
Joanne – well thanks. i still don’t think it is the prettiest picture, but not everything that is tasty is photogenic.
I hate omelette. Never made one, only ever tasted other peoples, but…I LOVED this. The shaking part was a lot more vigorous than I anticiapated,but it turned out so…fluffy!
L – it’s the butter that makes it
I am so glad you posted this! I just finished reading “My Life in France” and while I loved the memoir I didn’t think I’d be up for her cookbook, EXCEPT to learn how to make a proper omelette! Will have to give it a try on the weekend, yours look lovely!
Yosha – I read My Life in France over the summer and loved it too. I enjoyed it way more then the Julie and Julia book – and I am a blogger!