Basic Professional French Cooking
Omelettes Plat / Roulée
Procedure
-Clean and season a poêle well.
-Break room temperature eggs into a ramekin, one at a time to check quality. Use 2 for an appetizer, 3 for breakfast or a main coarse.
-Pour the eggs into a bowl. Add 10 ml of cream per egg and season. Mix well with a fork.
-Heat the poêle over medium heat and add 5 g of butter.
-When the foam subsides, add the eggs and let set for 5 seconds. With a fork, pull the sides in the 4 sides. Scramble lightly. Tap the bottom of the pan against the stove to help spread the eggs evenly over the bottom.
-Place the omelette into a preheated 325 F oven to finish, or flip it. When the surface is lightly brown (for a flat omelette. A rolled omelette should have a completely smooth, unbrowned surface.) brush the top lightly with melter butter and serve.
On www.melaniff.com since 2016
Flat / Rolled Omelets