water.
Set the omelet pan (see box below) over highest heat, add the butter, and tilt pan in all directions to film bottom and sides. When the butter foam has almost subsided but just before the butter browns, pour in the eggs. Shake the pan briefly by its handle to spread the eggs over the bottom of the pan. Hold still for several seconds while the eggs coagulate on the bottom. Then start jerking the pan toward you, throwing the egg mass against the far edge. Keep jerking roughly, gradually lifting up by the handle and tilting the far edge of the pan over the heat as the omelet begins to roll over on itself. Push any stray egg back into the mass with the rubber spatula, then bang on the handle close to the pan with your fist, and the omelet will start curling at its far edge.
To unmold, rapidly turn the pan handle to your right and grab its underside with your right hand, palm up under the handle and thumb on top. Holding the plate in your left hand, tilt pan and plate toward each other, turning the pan down over the plate, and the omelet falls into place. Push the sides neatly in place with the spatula if necessary.
Spear a lump of butter with a fork, rapidly brush a little of it over the top, decorate with a sprig of parsley, and serve.
THE OMELET PAN. To make omelets you must have a nonstick pan, and fortunately these are easily available. I highly recommend the professional nonstick aluminum shape with a long handle and sloping sides, 10 inches in top diameter and 7½ at the bottom. I use the Wearever aluminum, available in many hardware stores.
VARIATIONS
FINES HERBES. Mince chives and parsley, or tarragon, or chervil, whisk ½ tablespoon into the eggs as you make the omelet, and sprinkle a bit on top for serving.
FILLED OMELETS. You can either cut a split lengthwise in the finished omelet with a knife and spread on a heaping spoonful of filling, or you can spoon the filling onto the eggs in the pan, just as they coagulate enough to hold and before you start the final rolling—this takes a little special maneuvering but you will work out your own system.
Some Suggested Fillings and Garnishes
1- Creamed cooked chopped spinach , or cooked chopped broccoli , sautéed in butter
2- Quartered or sliced mushrooms, chicken livers, or scallops sautéed in butter with shallots and seasonings (cook as for the scallops )
3- Creamed lobster, shrimp, or crab
4- Pipérade—green and red peppers sautéed with onions, garlic, and herbs
5- Potatoes—sautéed diced potatoes , to which you could add bacon and onions
6- Tomato—fresh tomato fondue
CREAMED LOBSTER, CRAB, OR SHRIMP. For about 1 cup, enough to fill or garnish 4 to 6 omelets. Briefly sauté 1 tablespoon finely minced shallots in 2 tablespoons butter until softened, then fold in 1 cup cooked shellfish meat cut into ¼-inch pieces. When well warmed through, season lightly with salt and pepper, and boil for a minute or two with 2 tablespoons dry white French vermouth, then briefly with ½ cup heavy cream, until nicely thickened. Correct seasoning, and, if you wish, fold in a sprinkling of minced fresh parsley.
Scrambled Eggs
We so often think of scrambled eggs served only with bacon or sausage for an everyday breakfast, but they make a fine fancy breakfast or even luncheon dish with baked tomatoes, sautéed potatoes, asparagus tips, and all manner of garnishes. Scrambled eggs are also good cold, as you will see later on, but I don’t think these do well when mixed up with other things. I like them to stand alone and be garnished on the side.
For 8 eggs, serving 4 people. Scrambled eggs should be soft, broken curds, and the more gently and slowly you cook them, the more tender and delicious they will be. Choose the same 10-inch heavy nonstick pan used for the preceding omelets. Have warm but not hot plates at hand. Whisk the eggs in a mixing bowl just to blend whites and yolks, adding ¼ teaspoon salt (or to taste) and several grinds of pepper. Set the pan
Set the omelet pan (see box below) over highest heat, add the butter, and tilt pan in all directions to film bottom and sides. When the butter foam has almost subsided but just before the butter browns, pour in the eggs. Shake the pan briefly by its handle to spread the eggs over the bottom of the pan. Hold still for several seconds while the eggs coagulate on the bottom. Then start jerking the pan toward you, throwing the egg mass against the far edge. Keep jerking roughly, gradually lifting up by the handle and tilting the far edge of the pan over the heat as the omelet begins to roll over on itself. Push any stray egg back into the mass with the rubber spatula, then bang on the handle close to the pan with your fist, and the omelet will start curling at its far edge.
To unmold, rapidly turn the pan handle to your right and grab its underside with your right hand, palm up under the handle and thumb on top. Holding the plate in your left hand, tilt pan and plate toward each other, turning the pan down over the plate, and the omelet falls into place. Push the sides neatly in place with the spatula if necessary.
Spear a lump of butter with a fork, rapidly brush a little of it over the top, decorate with a sprig of parsley, and serve.
THE OMELET PAN. To make omelets you must have a nonstick pan, and fortunately these are easily available. I highly recommend the professional nonstick aluminum shape with a long handle and sloping sides, 10 inches in top diameter and 7½ at the bottom. I use the Wearever aluminum, available in many hardware stores.
VARIATIONS
FINES HERBES. Mince chives and parsley, or tarragon, or chervil, whisk ½ tablespoon into the eggs as you make the omelet, and sprinkle a bit on top for serving.
FILLED OMELETS. You can either cut a split lengthwise in the finished omelet with a knife and spread on a heaping spoonful of filling, or you can spoon the filling onto the eggs in the pan, just as they coagulate enough to hold and before you start the final rolling—this takes a little special maneuvering but you will work out your own system.
Some Suggested Fillings and Garnishes
1- Creamed cooked chopped spinach , or cooked chopped broccoli , sautéed in butter
2- Quartered or sliced mushrooms, chicken livers, or scallops sautéed in butter with shallots and seasonings (cook as for the scallops )
3- Creamed lobster, shrimp, or crab
4- Pipérade—green and red peppers sautéed with onions, garlic, and herbs
5- Potatoes—sautéed diced potatoes , to which you could add bacon and onions
6- Tomato—fresh tomato fondue
CREAMED LOBSTER, CRAB, OR SHRIMP. For about 1 cup, enough to fill or garnish 4 to 6 omelets. Briefly sauté 1 tablespoon finely minced shallots in 2 tablespoons butter until softened, then fold in 1 cup cooked shellfish meat cut into ¼-inch pieces. When well warmed through, season lightly with salt and pepper, and boil for a minute or two with 2 tablespoons dry white French vermouth, then briefly with ½ cup heavy cream, until nicely thickened. Correct seasoning, and, if you wish, fold in a sprinkling of minced fresh parsley.
Scrambled Eggs
We so often think of scrambled eggs served only with bacon or sausage for an everyday breakfast, but they make a fine fancy breakfast or even luncheon dish with baked tomatoes, sautéed potatoes, asparagus tips, and all manner of garnishes. Scrambled eggs are also good cold, as you will see later on, but I don’t think these do well when mixed up with other things. I like them to stand alone and be garnished on the side.
For 8 eggs, serving 4 people. Scrambled eggs should be soft, broken curds, and the more gently and slowly you cook them, the more tender and delicious they will be. Choose the same 10-inch heavy nonstick pan used for the preceding omelets. Have warm but not hot plates at hand. Whisk the eggs in a mixing bowl just to blend whites and yolks, adding ¼ teaspoon salt (or to taste) and several grinds of pepper. Set the pan
Similar Books
