French cooking and recipes have generated some of the most exquisite tasting dishes in the world.
While the Italians cook for pleasure and don’t put too much worry in it, sometimes I feel that with french recipes you are constantly expected to deliver exact quantities to the gram, an exact amount of stirs or temperature of the room, ingredients etc. The end result however is just as heavenly with the French as it is with the Italian, or even better, because after you put in so much effort into cooking you feel accomplished and successful when you manage to have a good end result.
So for the French omelette we need:
- 3 eggs
- 2 tbsp soft butter
- black pepper
How to make it:
- On very low heat melt the butter completely – do not let it start sizzling
- In the mean time crack the eggs into a bowl add the salt and whisk for about 5 minutes until you reach consistency close to water
- Add the eggs to the butter
- Using silicone spatula start making circles and S’s in the eggs, shaking the pen every once in a while.
- Before we reach the consistency of scrambled eggs we spread the soft cooked eggs evenly in the pan and stop mixing with the spatula
- With that same spatula lift one end of the omelette and start rolling it toward the middle
- When you reach the middle of the pan add a little more butter so that it can get easier for the omelette to separate from the pan
- Continue rolling until you have around 2-3 cm left
- Put it on to a plate with the last folded end down. Put some butter on it until it is glossy add black pepper if you like.
For the toast we will need that same pan, cleaned off any pieces of egg you might have in there, few slices of bread, salt and some olive oil.
Spread the olive oil on both sides of your bread and put in the pan on high heat pressing with your spatula for about 1-2 minutes on each side or until it turns golden.
Bon appétit !