Prepping a French omelet isn't beyond the average scrambler, but it may take a few tries before you're able to plate a colorless creation. That's right; unlike an American omelet, the French omelet is most distinguished by its smooth, yellow exterior, devoid of any scorch marks from the pan.
In order to achieve this, you have to get both hands moving. One will constantly shake the pan while the other hand whisks the eggs in the pan. This method helps the eggs cook and coagulate uniformly. Just as the eggs start to set on the bottom of the pan, the omelet is folded and flipped onto a plate, despite the underdone center.
The exterior of the French omelet is as fluffy and soft as scrambled eggs, but cutting open the center will reveal an oozy custard, which is highly coveted. If you're afraid of a runny texture, have no fear! By constantly whisking the eggs as you cook them, there's no chance of them tasting slimy. To me, the texture resembles crème brûlée, which is pure heaven. After learning this method, I never want to eat my omelets any other way. Try the recipe for yourself.
No comments:
Post a Comment