Wednesday, November 18, 2009


Simple French Omelette
3 eggs
1 tablespoon cream
pinch of salt
1/8 teaspoon white pepper
1/8 teaspoon curry, optional
In a medium bowl, beat the eggs until light. Gently whisk in the cream and seasonings. Heat a medium sized heavy skillet with rounded bottom and sloping sides. Swirl a tablespoon of butter over surface of pan. When the butter stops foaming, pour egg mixture into the skillet. Cook over medium high heat until the bottom is set. Using a spatula, move the cooked mixture to the center, allowing the uncooked mixture to flow to the bottom of the skillet. When the omelet is lightly browned on the bottom, and soft and moist in the center, spoon filling down center (such as sauteed scallops, smoked salmon, sour cream with strawberries and grated orange peel). With a heated serve plate in one hand, and the skillet in the other hand, tilt the skillet so that the omelet rolls over onto the plate. très bien

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