Since the first omelet menu, French time passed not so much, but the dish quickly became a cult. Cause and cooking it in France are scrupulous. The true connoisseur will find a lot of deficiencies in the taste of scrambled eggs, cooked for himself the right recipe, if only learns that the pan to the whipped egg fried meat or vegetables.
This omelet in French can be prepared only on a dedicated pan. The most delicious dish will turn on a small diameter cm 15, with a thick bottom pan. It can not even wash with soap or a synthetic means. Exceptionally warm running water, and before washing - thoroughly with bread crumbs.
Eggs are a good little mix. They must thoroughly whipped, but no crown, and usually with a fork until light foam. And the fork, like a frying pan, can be extremely special.
Whipped egg whites (which do not add anything!) Is poured onto a heated pan with already melted butter. A line of salt and pepper come in about two minutes. To omelet does not burn, you can gently shake the pan during cooking.
In principle, almost everything. The simplest version of the French omelet is ready for use. But each province is decorated with a traditional "base" version of their own stuffing. In Provence it chestnuts, in Savoy - perhaps there are strong position of the Belarusians and Ukrainians - cracklings. The Normans preferred to apples, in Poitou truffles, and the inhabitants of the Alps - cheese, ham and tomatoes. In addition, the French added to the omelet arugula (herb such of the cabbage family) and a variety of seafood - oysters and mussels, scallops and crabs.
Stuffing, whatever it was, fried in advance. But, in contrast to our traditions, in any case not pour beaten eggs, and spread on top of the omelet, as soon as the pepper. Cheese is added before the end of cooking, so it better maintains its original taste. In order omelet and filling one-soaked and enriched with smells, omelet folded roll.
Enjoy your meal.
This omelet in French can be prepared only on a dedicated pan. The most delicious dish will turn on a small diameter cm 15, with a thick bottom pan. It can not even wash with soap or a synthetic means. Exceptionally warm running water, and before washing - thoroughly with bread crumbs.
Eggs are a good little mix. They must thoroughly whipped, but no crown, and usually with a fork until light foam. And the fork, like a frying pan, can be extremely special.
Whipped egg whites (which do not add anything!) Is poured onto a heated pan with already melted butter. A line of salt and pepper come in about two minutes. To omelet does not burn, you can gently shake the pan during cooking.
In principle, almost everything. The simplest version of the French omelet is ready for use. But each province is decorated with a traditional "base" version of their own stuffing. In Provence it chestnuts, in Savoy - perhaps there are strong position of the Belarusians and Ukrainians - cracklings. The Normans preferred to apples, in Poitou truffles, and the inhabitants of the Alps - cheese, ham and tomatoes. In addition, the French added to the omelet arugula (herb such of the cabbage family) and a variety of seafood - oysters and mussels, scallops and crabs.
Stuffing, whatever it was, fried in advance. But, in contrast to our traditions, in any case not pour beaten eggs, and spread on top of the omelet, as soon as the pepper. Cheese is added before the end of cooking, so it better maintains its original taste. In order omelet and filling one-soaked and enriched with smells, omelet folded roll.
Enjoy your meal.
