Julia Child’s French Omelette

I recently bought both volumes of Julia Child’s “Mastering The Art of French Cooking”. It’s probably the best cook books I’ve ever bought. There are no attractive photography like other fancy cookbooks, it’s just good old text and hand-drawn illustrations. Super oldschool. But the amount of detail Julia Child gives is amazing. It’s like a Mother/Grandmother teaching you how to cook with all her heart and wanting us to succeed. In her book, you can’t find phrases like “no fuss” or “20 minute meal”. Everything, even the fastest dish, is executed with great attention to detail and technique. It is French cooking after all. And what’s the first recipe I tried from the book? The French Omelette! I used to think omelettes are super simple and a no-brainer to make. How wrong I was. A perfect Omelette, esp. French omelette, is folded beautifully, cooked on the outside, while still soft and creamy on the inside.

Usually I am lazy on weekend mornings and I would eat Muesli with milk in bed, just like any other weekday. But after reading Julia child’s French Omelette and watching her making it on YouTube, I decided to treat myself to a classy, beautiful breakfast that wouldn’t take me more than 1 minute to cook and 5 minutes to prepare, yet it looks like those omelettes you get from Hotel breakfast buffets. I’m so proud of myself! Can’t wait to make them from now on, and spicing it up with other ingredients. But here is the classic version of French Omelette, the Rolled Omelette, which is the most fun Omelette to make. You’ll see why.

L’Omelette Roulee (Rolled Omelette) – Adapted from “Mastering The Art of French Cooking” by Julia Child

INGREDIENTS (serves 1)

• 2 large eggs (don’t use more than 3 for one serving, as the egg will get too heavy and not roll up nicely)
• 1 tablespoon unsalted butter
• Salt and Pepper
• 1 – 2 tablespoons of grated parmesan cheese (optional)
• Fresh or dried Parsley leaves for garnishing

METHOD:

1. Beat the eggs and seasonings in a mixing bowl until the whites and yolks are blended (just 20 to 30 seconds of whisking)

2. Put a non-stick pan on high heat, add the butter and tilt the pan around so that the butter melts into all directions of the pan. When the butter foam is starting to turn slightly brown, that’s when the pan is hot enough for the eggs to go in. According to Julia Child, it is of utmost importance that the butter be of the correct temperature. Let the eggs set for 2 to 3 seconds to form a thin layer in the bottom of the pan. Sprinkle the parmesan cheese on top.

3. Now is the fun part: Grasp the pan handle (with both hands if you’re not strong enough, like me), and quickly jerk the pan vigorously towards you, one jerk per second, at a 20-degree angle over the heat. The egg will slowly thicken and fold over itself more after each rough jerk. Then tilt the pan more steeply (while still jerking to and fro), which will force the egg to roll over itself  at the other side of the pan.

4. As soon as the omelette has formed, hold it in the pan for another second or two for browning, but not overcooking it, then turn the omelette onto a plate with the bottom side now facing up. Rub the top with a bit of butter and serve a.s.a.p, as the egg will continue to cook in its own heat.

5. Use a fork to shape the omelette neatly, sprinkle a bit of fresh or dried parsley leaves on top for garnishing, add some fresh salads on the side, and voila! Bon Appetit!

I love eggs. What a beauty.