OMG... I spent most of yesterday afternoon saying Oh My god! Listen, I am an experienced cook (well, 8 months worth anyway), but even before I started cooking 100% of the family meals, I could make an omelette. I have been eating out for 50 years, and I have eaten at my share of omelette bars for breakfast. The idea that I could learn a new technique that would improve my omelette making skills was possible, but the idea that my omelette world would be turned upside down seemed remote at best. Yesterday, my Omelette world was turned upside down.
First, credit where credit is due...
I have many favorite bloggers, but certainly among my very favorite is MYSTERY LOVERS KITCHEN. The site features several published mystery novel writers who alternate posting recipes. All of their books feature recipes as part of a plot point, so it is a natural fit.
Yesterday, CLEO COYLE, author of the COFFEEHOUSE MYSTERY SERIES, as well as the HAUNTED BOOKSHOP SERIES hosted her day of their "mystery" ingredient week (eggs). She did a post on omelettes... Julia Child Omelettes.
Now, I will be honest, I read about 100 blogs a day. Many I read every word, many I glance at the topic and move on, but a few I dig deeply into the blog and see what they have to share that I can glean and ad to my abilities. I have no idea why, but this post told me to take a closer look.
A picture is worth a thousand words (hmmm, I wonder if professional writers ever use that saying, as they get paid for using words... but I digress...), and a video is worth ten thousand words... But a Julia Child video should be worth a hundred thousand words. Cleo shared this Youtube video...
It's a quick lesson from her old "The French Chef" series. And that quick lesson changed the way I make omelettes FOREVER. I am going to guess that half of you have already stopped reading, and another half of those will not watch the video... But, if you watch this... You will want to try this "her" way.
Real quick, here's what I did...
I Followed the instructions in the video (and there is a multi page chapter on making Omelettes in Julia's "Mastering the Art of French Cooking").
The actual cooking only takes 30 seconds or less, so have the eggs whisked before...
Turn burner to HIGH and melt 1 tablespoon of BUTTER
Coat the pan, and just as the butter starts to turn brown
Pour the eggs on the top of the butter and count to 20 slowly
Start manipulating the pan so that the egg rolls up on itself
Plate, add some grated cheese if you like
This is called a French flat omelette, as opposed to a "puffy" souffle style omelette that I have been making. The key is the short cooking time. DO NOT OVER COOK THE EGGS. The eggs come out tender, moist, filled with butter flavor and just incredible.
Julia (and Cleo) is a genius. I can not believe anyone makes eggs any other way.
And you should be able to guess this, but Jackie got me a copy of Julia's cookbook from the library. There were two different giveaways for a copy of this book last week, I didn't win either. I was bemoaning my poor luck, and Jackie brought this home for me to at least take a look at before I buy another grilling book. So, if this book is in the kitchen, can Boef Bourguignon be far behind???