French omelet is quick, el­e­gant and sat­is­fy­ing

They’re ideal for break­fast or lunch on the light side

Albuquerque Journal - - FOOD - AMER­ICA’S TEST KITCHEN

Un­like diner-style omelets burst­ing with cheese, meat and veg­eta­bles, French omelets are rolled, not folded, over min­i­mal fill­ing. Served for break­fast or as a light lunch or sup­per with a salad, a golden-hued, Gruyere-laced French omelet is el­e­gant and sat­is­fy­ing.

Be­cause mak­ing these omelets is such a quick process, Amer­ica’s Test Kitchen rec­om­mends hav­ing all your in­gre­di­ents and equip­ment at the ready. If you don’t have chop­sticks or skew­ers to stir the eggs, use the han­dle of a wooden spoon.

PER­FECT FRENCH OMELET

Servings: 2

2 ta­ble­spoons un­salted but­ter, cut into

2 pieces

½ tea­spoon veg­etable oil

4 large eggs plus

2 large yolks, chilled Salt and pep­per

2 ta­ble­spoons shred­ded Gruyere cheese

4 tea­spoons minced fresh chives Ad­just oven rack to mid­dle po­si­tion and heat oven to 200 de­grees. Place 2 heat­proof plates on rack.

Cut 1 ta­ble­spoon but­ter in half and set aside. Cut re­main­ing 1 ta­ble­spoon but­ter into small pieces, trans­fer to small bowl, and place in freezer while pre­par­ing eggs and skil­let, at least 10 min­utes.

Mean­while, heat oil in 8-inch non­stick skil­let over low heat for 10 min­utes. Crack 2 eggs into medium bowl and add 1 egg yolk. Add ⅛ tea­spoon salt and pinch pep­per. Break egg yolks with fork, then use fork to beat eggs at moder­ate pace, about 80 strokes, un­til yolks and whites are well com­bined. Stir in half of frozen but­ter.

When skil­let is fully heated, use pa­per tow­els to wipe out oil, leav­ing thin film on bot­tom and sides of skil­let. Melt ½ ta­ble­spoon re­served but­ter in skil­let, swirling to coat. Add egg mix­ture and in­crease heat to medium-high. Use 2 chop­sticks or wooden skew­ers to scram­ble eggs, us­ing quick cir­cu­lar mo­tion to move around skil­let, scrap­ing cooked egg from side of skil­let as you go, un­til eggs are al­most cooked but still slightly runny, 45 to 90 sec­onds. Turn off heat (re­move skil­let from heat if us­ing elec­tric burner) and smooth eggs into even layer us­ing heat-re­sis­tant rub­ber spat­ula. Sprin­kle omelet with 1 ta­ble­spoon Gruyere and 2 tea­spoons chives. Cover skil­let with tight-fit­ting lid and let sit for 1 minute for run­nier omelet or 2 min­utes for firmer omelet.

Heat skil­let over low heat for 20 sec­onds, un­cover, and, us­ing rub­ber spat­ula, loosen edges of omelet from skil­let. Place folded pa­per towel on warmed plate and slide omelet out of skil­let onto pa­per towel so that omelet lies flat on plate and hangs about 1 inch off pa­per towel. Us­ing pa­per towel, roll omelet into neat cylin­der and set aside. Re­turn skil­let to low heat and heat for 2 min­utes be­fore re­peat­ing in­struc­tions for se­cond omelet, start­ing with crack­ing eggs into medium bowl and adding 1 egg yolk. Serve.

PER SERV­ING: 336 calories; 253 calories from fat; 28 g fat (13 g sat­u­rated; 0 g trans fats); 652 mg choles­terol; 769 mg sodium; 3 g car­bo­hy­drate; 0 g fiber; 0 g su­gar; 17 g pro­tein. — From “Cook­ing at Home with Brid­get & Ju­lia”

AS­SO­CI­ATED PRESS

Serve an el­e­gant French omelet for break­fast or a light lunch.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.