Rolled Omelette – Julia Child
I’m thrilled to finally let you in on some news. I’ve been keeping a secret for over a month and finally I can spill the beans! Over the next 15 weeks, I’ll be 1 of 100 bloggers making and sharing select Julia Child recipes leading up to what would have been her 100th birthday. Look for a new recipe each week, along with what is sure to be some interesting stories along the way.
I hope you’ll join in on the fun both on Facebook and Twitter. Share how Julia Child has inspired you in the kitchen or your favorite Julia Child recipes. Remember to use #JC100 with any tweets!
First up: rolled omelettes. I have to admit, I planned on passing this recipe off to The Mr to make. After over 10 years together, he mastered omelettes within the last few months thanks to an episode of The Chew where chef Michael Symon made omelettes. A switch from medium heat to low and butter to olive oil made all the difference.
When I read this weeks recipe, it contradicted everything that had been recently accomplished. Not only does the recipe start with butter, which honestly I’m totally okay with…but it requires “very high” heat. I read the entire recipe out to The Mr, shaking my head and laughing along the way. “Jerk the pan vigorously” she said. I had visions of egg splatter all over my stovetop. Who would be cleaning up this mess?! Leave it to Julia Child to make me question everything and have it turn out beautifully on the first try. I felt silly for questioning her but thrilled it worked.
I started out with a test round, you know… just in case we’d make it the way we’re comfortable with (low heat, olive oil, etc). It was perfect. Pale yellow and perfectly moist. I ended up doing three rounds total, because it’s that easy but still needed some to take pictures of! My final product was filled with chopped bacon and sharp cheddar cheese. I’m torn between which I liked better, the plain or the bacon and cheese variety. Both were really good.
If you have a few minutes, you can make these. They’re really a 1 minute egg but the extra few minutes will include whisking, heating the pan, etc. Seriously, 2-3 minutes! That’s all you need.
I’m your guinea pig. Trust me. This works, and is delicious!
Yield: Yields 1 omelette.
1 tbsp butter
optional add-in items (bacon, ham, sauteed vegetables, etc).
Crack 2-3 eggs into a clean bowl. Sprinkle with salt and pepper. Whisk until combined.
Heat an 8-10" omelette pan over very high heat.
When hot, add 1 tablespoon of butter to your pan. Swirl it around to coat the entire pan.
When butter is at a foamy stage, pour eggs into pan. Allow the eggs to set for a few seconds. (*If adding fillings, do so now) The egg mixture should be sizzling and bubbling. Begin shaking your pan - away from you and back. Do not stop. Your eggs will cook quick. Continue this method, tilt and shake to force your egg to roll onto itself. If this doesn't happen, simply use a rubber spatula to fold the omelette into place.
Tilt pan and gently slide omelette onto a plate. Top off with butter (as Julia would do!), cheese, bacon or fresh herbs. Enjoy... or bon appetit! ;)
Recipe source: Mastering the Art of French Cooking by Julia Child