Rolled French Omlette

[Rolled Omelette]

This omelette should be made in a French omelette pan and a high gas flame is usually more successful than an electric heat element. The rolled omelette is the most fun of any method, but requires more practice. Here the pan is jerked over high heat at an angle so that the egg mass is continually hurled against the far lip of the pan until the eggs thicken. Finally, as the pan is tilted further while it is being jerked, the eggs roll over at the far lip of the pan, forming an omelette shape. A simple-minded but perfect way to master the movement is to practice outdoors with half a cupful of dried beans. As soon as you are able to make them flip over themselves in a group, you have the right feeling; but the actual omelette-making gesture is sharper and rougher.

For 1 omelette, 1 to 2 servings. Time: Less than 30 seconds of cooking

2 or 3 eggs
Big pinch of salt
Pinch of pepper
A mixing bowl
A table fork

Beat the eggs and seasonings in the mixing bowl for 20 to 30 seconds until the whites and yolks are just blended.

 

 

1 Tb butter
An omelette pan 7 inches in diameter at the bottom
A table fork

Place the butter in the pan and set over very high heat. As the butter melts, tilt the pan in all directions to film the sides. When you see that the foam has almost subsided in the pan and the butter is on the point of coloring (indicating it is hot enough), pour in the eggs. It is of utmost importance in this method that the butter be of the correct temperature.

 

 

 

 

Let the eggs settle in the pan for 2 or 3 seconds to form a film of coagulated egg in the bottom of the pan.

 

 

 

 

Grasp the handle of the pan with both hands, thumbs on top, and immediately begin jerking the pan vigorously and roughly toward you at an even, 20-degree angle over the heat, one jerk per second.
It is the sharp pull of the pan toward you which throws the eggs against the far lip of the pan, then back over its bottom surface. You must have the courage to be rough or the eggs will not loosen themselves from the bottom of the pan. After several jerks, the eggs will begin to thicken. (A filling would go in at this point.)

 

 

 

 

Then increase the angle of the pan slightly, which will force the egg mass to roll over on itself with each jerk at the far lip of the pan.

 

 

 

 

As soon as the omelette has shaped up, hold it in the angle of the pan to brown the bottom a pale golden color, but only a second or two, for the eggs must not overcook. The center of the omelette should remain soft and creamy. If the omelette has not formed neatly, push it with the back of your fork.

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