Wednesday, June 09, 2010

The Omelette Explained

Is there any more classic and simple egg dish than a perfectly made omelette? I would say no, and there are also innumerable ways people make them. Seemingly as many preperation methods as there things to stuff inside them. In an attempt to put an end to the argument of what exactly is the right way to make that perfect omelette...do you add milk or water? use a spatula? how hot should the pan be? what kind of pan should you use?...UK Guardian blogger/writer Felicity Cloake attempts to settle all arguments and answer all questions. Easier said than done, but her column on the UKG's Word of Mouth blog is a very interesting and entertaining bit of food fluff. Of another opinion on how to make a classic French omelette is Julia Child. Read Felicity's column first, then watch a real master at work in the video! BTW- love the point at about 3:10 where Julia get's a bit tongue tied. The French Chef at its unscripted finest!

3 comments:

Queen of Cuisine said...

I just challenged my boyfriend to an omelette cook-off this very night, So few understand this is the epitome of real cooking- the mastery of the egg....

Nico said...

Not being a big fan of omelettes because I think they tend to be dry affairs, I was intrigued by this exact Julia Child video a while ago (and because I thought it is extremely funny).

So I decided to give it a try a few months ago. Wow. I will now eat omelettes, but only at home, and only with Julia's technique.

If you haven't tried it yet, you should. It's fool proof, super-simple, and tastes better than any other omelette you've had before. Food simplicity at its best!

kab said...

You know how much I revere Julia for not only her culinary skills, but for her zest for life, always moving forward and not looking back. Dave adores her as well, and this morning he made cheese omelettes she'd be so proud of. Thanks for the reminder!