French omelet 1

The French method utilizes a technique that involves jerking the pan in a particular way to form a rolled omelet. Another method calls for blending ingredients into the eggs before pouring the mixture into a pan. A third has the ingredients layered on top of the cooked egg and is placed briefly under the broiler to heat the toppings and melt any cheese that might be included.

Whichever method you choose, you will be able to make an almost infinite variety of egg dishes


Ingredients for French Omelet (Recipe 1)

- 2 eggs
- 2 egg yolks
- 1/4 teaspoon salt
- 3 tablespoons water
- Dash of pepper, if desired
- 1 tablespoon butter

Instructions

1. Beat two eggs and the yolks of two more until thick.
2. Add salt, water, and a dash of pepper. Mix thoroughly, then strain into a bowl.
3. Melt a tablespoon of butter in an omelet-pan.
4. Let stand a minute, then turn in the egg mixture.
5. Shake the pan back and forth with one hand. With a spatula or thin knife in the other hand, separate the cooked egg from the pan at the edge so that the uncooked egg runs down on to the hot pan.
6. When creamy, roll the omelet.
7. Let stand a moment to color a little, then place on a hot serving dish.
8. A bit of butter, added at the last moment, will aid in giving color to the omelet.