French (Tri-Fold) Omelet
These omelets are traditionally not stuffed, but a small amount of cheese or other ingredients can be added before folding them. Often, any garnishes are added after the omelet is plated by cutting a slash in the top and presenting garnishes stuck into the top. We are looking for four qualities in perfect product:
- Perfectly smooth exterior
- Lovely oval shape
- Extremely moist and tender all the way through
- No extra color, or browning.
Pinch of salt
1 tsp oil, bacon fat, or butter
Optional: 1 tsp whole butter
You will need a non-stick pan about 6-7 inches in diameter and a high temp rubber spatula. I prefer a blue steel French omelet pan, but a Teflon coated non-stick pan works fine.
- Be prepared with a warmed plate and any garnishes ready to go.
- Whisk eggs and a pinch of salt thoroughly with a fork. They should be very smooth and not at all “gloppy”.
- Heat 6 inch non-stick pan over medium heat till quite hot. Add liquid fat.
- Working very quickly, pour eggs into pan and start stirring with rubber spatula at high speed. This is speed 3. This is where you get the eggs evenly heated
- When you see the eggs develop large “curds”, slow down your stirring (this is speed 2) to continue develop those curds. This makes the omelet fluffy and light.
- Just before the eggs begin to set, slow down your stirring (speed 1). Here you are just trying to even out the eggs into a single layer.
- As soon as you have the eggs evenly distributed, they should be almost done. Tip the pan to fold one side over a third of the way, and roll the omelet over to create an oval shape. The residual heat should continue to cook the egg. If you need to, you can add a little butter to the pan to help move it around and keep it from browning.
- You are done! Remove omelet to warm plate and serve. The whole process should ideally take less than 60 seconds!
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