Omelette Roulée (Rolled Omelette)-Julia Child’s

By CheeseDiva

Ingredients

• 2-3 eggs
• spoonful of water
• pinch of salt
• dash of pepper

Details

Servings 1
Adapted from branappetit.com

Preparation

Step 1

Any time I’ve made omelettes in the past, I’ve kept the heat low, let the eggs set for a while, added the fillings, and then flipped it myself. They didn’t always turns out well and they definitely weren’t the most tender omelettes I’ve ever had.

Directions:

Crack 2-3 eggs into a bowl and add the water. Sprinkle with salt and pepper. Beat together until the yolks and whites are combined.

Heat an 8-10″ omelette pan over very high heat.

When hot, add 1 tablespoon of butter to the pan and swirl it around to let it start melting.

When the butter is foaming, completely melted, and just about to start browning, pour the beaten eggs into the pan.

Let the eggs set for a few seconds. The egg mixture will be sizzling and bubbling. Grab the handle of the pan and start shaking the pan towards you, and do not stop. Your eggs will cook quick. If you want to add any fillings, do it now.

Continue to shake the pan, until the movement starts to force your omelette to roll over. Keep moving the pan until the omelette is rolled up and is sitting in one end of the pan. Let it sit here for a minute to let the top edge get a golden color.

Knopf, a division of Random House, Inc. – I rewrote the directions in my own words.*

How awesome is this project! I am mesmerized by Julia Child. Thanks for the video – I never would have known some of her tips (such as adding water to the egg mixture). Can’t wait to see more, and make an omelette this weekend! :)