The omelette recipe.

Introduction.



The omelette is one of the oldest and most universal egg-based dishes. Traces can be found with the Romans under the name "ovemele" (eggs + honey), and later in medieval France, where it was called "amelette." It was in the 18th century that the omelette became a symbol of French bourgeois cuisine—simple yet refined. Grimod de La Reynière and Escoffier praised it for its quick preparation and elegance.

MIBE illustrations - egg crime scene Choice of pan: Always use a high-quality stainless steel (inox) pan. This ensures even heat distribution and uniform cooking. Above all, non-stick pans are unhealthy.
If used properly, a stainless steel pan will not stick.

Recommended pan sizes: 20cm for 2–3 eggs, 25cm for 3–4 eggs, 30cm for 5–6 eggs.

Count on 2–3 eggs per person.

Beat the eggs with a fork rather than a whisk to avoid incorporating too much air, which could make the omelette too fluffy.

According to Joël Robuchon, the best ingredients, the right technique, and the right heat make all the difference between an ordinary omelette and a divine omelette.

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The recipe.



Crack the eggs into a bowl, season with salt and pepper.
Whisk the eggs.
Heat a pan over medium-high heat (6/10), add the butter.
Pour in the mixture and reduce the heat to medium-low (4/10).
Use the spatula to gently scrape the cooked eggs from the edges toward the center of the pan.
Tilt and rotate the pan to allow the uncooked eggs to flow into the empty spaces.
When the base is cooked but the top still runny, add any desired filling.
Fold the omelette in half and cook 30 seconds on each side.

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Additional tips.



A successful omelette should remain runny in the center.

For a glossy finish, brush the omelette with a small piece of butter.

Tasty Wall Art

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After noticing among my friends and family that many people cook approximately, when just a little precision and minimal effort can lead to excellent results, and being passionate about cooking, I created cuisinerlesoeufs.fr to share my recipes with you.
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