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Omelette

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PlainName:
Dunno why but I decided I was going to make the omelette recipe from The Bear (which I have never seen). Easy peasy, lemon thingamabob. So first job is to run off a French omelette, as opposed an American omelette which is what I would previously have done. A week and literally two dozen eggs later I am still pondering where it's going wrong...

FYI, experts in the field:





(Edit: found an English version of Jacques Pépin's video)

helius:
The type of omelette usually demonstrated on cooking shows is thin and folded over the contents, somewhat like a crèpe. The technique to make it requires the skillet to be constantly shook back and forth to prevent the batter from sticking. While this is a great arm exercise, the work-to-reward ratio is incredibly high (something that could equally be said for most cooking shows in general).

If you are not too particular about the omelette having a smooth and unbroken appearance, it can be prepared somewhat more like a scramble by simply letting the mixture set and then turning it over in several parts to cook the other side. With this method shaking the skillet is unnecessary.

5-egg omelette

5 large eggs
6 oz heavy cream
1/2 tsp salt

blend on low setting until frothy and pour over a hot 10" skillet containing 1 oz of olive or coconut oil. Pour the mixture slowly so the oil remains on the bottom of the pan.

4 oz double-crème brie
2 oz dry salame
1 small white onion
half of a bell pepper
1 medium tomato
1 Tbsp capers
eight lovage leaves

Dice the ingredients and add to the omelette mixture before it sets. No need to stir. Season with ground black peppercorns, nutmeg is also good. Cook on low heat for approx. 15 minutes or until the mixture no longer jiggles. Reduce heat and turn upside down in sections, with a spatula. Another 5 minutes should fully cook the omelette.

Serve with a half litre of hefeweizen.

IanB:

--- Quote from: PlainName on August 19, 2023, 11:05:26 am ---Dunno why but I decided I was going to make the omelette recipe from The Bear (which I have never seen). Easy peasy, lemon thingamabob. So first job is to run off a French omelette, as opposed an American omelette which is what I would previously have done. A week and literally two dozen eggs later I am still pondering where it's going wrong...
--- End quote ---

I can't tell you what's going wrong, but I can point you to another French omelette video from a very good teacher. Maybe it will help:

themadhippy:
all that messing about,get the bottom nearly  cooked  and stick the pan under the grill to finish the top,plus the thing shrinks slightly and just drops out the pan

PlainName:

--- Quote from: IanB on August 22, 2023, 07:21:53 pm ---I can't tell you what's going wrong, but I can point you to another French omelette video from a very good teacher. Maybe it will help:


--- End quote ---

Ah, interesting, thanks! Only snag there is that it's a bit brown - the timing needs to be between my too runny one and his too done one.

Not sure about that fizzy water, though...


--- Quote from: helius ---If you are not too particular about the omelette having a smooth and unbroken appearance
--- End quote ---

Unfortunately, that's the point of this one. Left to my own devices I would be making scrambled egg using fried cream as the fat content. Your recipe looks scrumptious, but I think a weeks worth of fasting should be include :)

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