The omelet is a dish containing eggs. It is at the same time very simple and very complicated has to carry out, that it is on the level of the preparation, the added ingredients or cooking. The tastes on the matter are very variable; some like it very cooked, others appreciate it at point, others finally require it déliquescente. Also the surest way to make a success of an omelet is it to make it with the taste of the person who will taste it.

In its simplest version, it is about a preparation containing beaten eggs, salted and peppered, then cooked with the frying pan or the furnace.

According to Auguste Escoffier, the omelet is defined as follows: “of the scrambled eggs of a special kind enclosed in a coagulated egg envelope, and nothing another thing. ”

Art and manner

Dexterity

The preparation of an omelet is not as simple as it appears to with it, and she asks before all a certain dexterity. Indeed, it is necessary to obtain good homogeneity from molecules from egg, which will depend on the way in which they are beaten, with which ustensil, which energy, etc Beaucoup agree to say that the eggs do not owe beaten beings with the whip, but rather with the fork in order not to break the networks macromolecular (“wire”) present within the white, because they are essential for final consistency. Energy to be applied when eggs are beaten must as for it allow the formation of a foam the surface, which will be the condition of obtaining a light omelet.

Cooking

In the same way cooking constitutes it also a big step, it requires a very hot and uniformly oiled frying pan. They are only once the eggs inside that fire can be dropped, but cooking must remain fast (a few minutes). It is recommended to supervise the omelet throughout cooking in order to avoid any overcooking, which is proscribed because inevitably involving a deterioration of the taste of egg. A technique largely employed in order to avoid that consists in “raising” the contour of the omelet at the beginning of cooking using a spatula while making run the liquid part at the place thus discovered. This method has, moreover, the advantage of increasing its volume significantly.

Alternatives and easy ways

Once the egg is practically cooked and that there remains only one fine layer not coagulated on the surface, one can roll it using the spatula and stop fire in order to let cooking finish slowly under the effect of stored heat.

There exist various manners of presenting and of adapting the omelet. According to the type of ingredient that you intend to add, it can be preferable to add them to eggs before putting them in the frying pan, or depositing them once the cooking finished before closing again the omelet to give a filled omelet.

An optional process of presentation consists in once passing a piece of butter on the surface of the omelet it is laid out for the service, in order to give him a brilliant aspect.

An alternative of interesting cooking consists in making cook the omelet with the furnace, a little like a fried egg, method which with the characteristic to support the catch of volume the made-to-order of a soufflé.

The omelet is included in the category of these basic preparations whose only imagination limits the alternatives, free with you thus to test, to be inspired and try all kinds of imaginations, the omelet is put at the thank you of your culinary imagination.

Receipts

See too

• Omelet of the mother Poulard
• scrambled Œufs
• Twisted Spanish

References

Random links:

Pierre Bonnard | Punt-Chamues-CH | Cosseria | Francisco Delicado | Jean Gualbert