The ideal omelet should be pale yellow, fluffy, tender, not too wet, but not too dry. Once, when hiring chefs in wealthy homes, they were instructed to make an omelet as a kind of test task, because this simple dish testifies to the sleight of hand of a potential “breadwinner”. In addition, even aristocrats were not averse to eating a few slices of airy omelet for breakfast.
Classic French omelet
For a classic French omelet, you will need:
- 3 chicken eggs at room temperature;
2 teaspoons frozen unsalted butter
- 3 tablespoons of finely grated Gruyere cheese;
- salt and ground black pepper.
You can add chopped chives or a few tarragon leaves to a classic French omelet.
Heat a heavy skillet over medium-high heat. Place frozen unsalted butter, cut into small pieces, on top of it. Whisk the eggs, seasoned with salt and pepper, while it melts. You can also do this with an electric mixer. Your task is to make sure that as much air as possible gets into the eggs. When the butter starts to bubble, pour the beaten eggs into the pan, tilt the pan so that the egg mixture is evenly distributed over the surface of the pan. Do not stir the omelet mixture, let it grab. Take a wooden or silicone spatula and gently lift the omelet on one side. Begin tilting the pan so that the liquid mixture spreads under the raised part, repeat on the other side. Shake the pan. Add cheese and herbs if using. Fold the omelet in half with a spatula, raise the pan and let the food slide onto a warm plate.
The famous culinary expert Julia Chidl said that before you start preparing a dish, you should carefully read the recipe, because the omelet is prepared very quickly and you will not have time to re-read the text.
The recipe for a traditional omelet with apples, bacon and blue cheese
The unusual taste of omelet with apples and bacon is traditional in English cuisine. You will need:
- 3 tablespoons of chilled unsalted butter;
- ½ Fuji apple;
- 6 large chicken eggs at room temperature;
- ½ teaspoon of finely ground salt;
- ¼ teaspoon of ground black pepper;
- 2 tablespoons of crumbled Stilton cheese;
- 2 slices of bacon.
Fry the bacon in a dry skillet until golden brown and place on a paper towel to remove excess grease. Crumble the cooled bacon. Melt one tablespoon of butter in a clean skillet. Cut the core of the half of the apple and cut the pulp, without removing the peel, into small cubes. Fry the apples for 4-5 minutes, place in a bowl. Wipe the pan with a paper towel. Whisk eggs together with salt and pepper until pale yellow. Preheat 2 serving bowls. Melt one tablespoon of butter in a skillet and pour in half the egg mixture. While tilting the pan, spread the omelet over the entire surface. Using a spatula, raising the edges, prepare an omelet. While the middle of the dish has not yet grabbed, sprinkle the whole omelet with half the cheese, put half the apples and bacon in the middle, remove the pan from the heat, fold the omelet in half and place on a plate. Repeat with the remaining foods. Serve both omelets immediately.
