The French Omelette
I left the country for the first time ever EVER in February 2019 when I traveled to Paris with my boyfriend as a reprieve from the dungeon we called home.
On our first real day (first day doesn't count because we were so jet-lagged that we just slept) we visited a French restaurant called London...sigh. I ordered a ham and cheese omelet, took my first exotic bite, and something in me changed. The flavors to me were well known and classic, but the texture was so different from anything I'd known. This omelette was partially runny, but did not taste undercooked. Instead, the egg mixed with the cheese into this molten, creamy nectar. At first, you may fear you've slipped past sunny-side up into dangerous territory, but pay attention to the taste and the feel of it on your tongue, and you will never prefer a regular omelette again. I will tell you how to live this vacationers' dream breakfast right in your own apartment.
Whip out that single pan you own and crank the heat up all the way like a crazy person. You will need butter, some cheese if you have it, and 2 or 3 eggs. Add any fancy stuff you'd like. I like to grow green onion in a pot by my single window that overlooks...nothing, absolutely nothing. So you can throw green onion in there or chopped-up bacon, or sausage. While the pan is heating, add about 1 Tbsp butter, which should be enough to cover the entire pan. Wait for the butter to brown and start bubbling a bit.
While waiting, whisk together the eggs in a cereal bowl. Just a Joe Shmoe fork will do. If you've never scrambled before, vertically swirl the fork in a circular motion in the depths of the egg very very fast until the entire mass turns a honey yellow color.
Once the butter is ready, that means your pan is hot enough. This is a high heat, low cook time, so make sure you have a plate and spatula ready to go. It will be done in under a minute. Add the eggs and swirl them around until the entire base of the pan is coated. Sprinkle your cheese and other components onto the omelette. Immediately begin scraping the edges of the egg away from the pan so that if you jiggle the pan, the entire egg can slide around. Once the bottom of the egg can move freely, lift up the pan so the egg slides to one side of the pan. Use your spatula to flip 1/3 of the egg over onto itself, and then flip those 2/3 over the rest of the egg. Let that sit over the heat for about 5 seconds.
Move the egg onto a plate. Even if it still seems underdone, the egg will continue to cook, wrapped in its burrito-shape form. Sprinkle salt on top, and voila! A French Omelette - creamy and delectable, light and cheesy, fast and luxurious. C'est magnifique.
Whip out that single pan you own and crank the heat up all the way like a crazy person. You will need butter, some cheese if you have it, and 2 or 3 eggs. Add any fancy stuff you'd like. I like to grow green onion in a pot by my single window that overlooks...nothing, absolutely nothing. So you can throw green onion in there or chopped-up bacon, or sausage. While the pan is heating, add about 1 Tbsp butter, which should be enough to cover the entire pan. Wait for the butter to brown and start bubbling a bit.
While waiting, whisk together the eggs in a cereal bowl. Just a Joe Shmoe fork will do. If you've never scrambled before, vertically swirl the fork in a circular motion in the depths of the egg very very fast until the entire mass turns a honey yellow color.
Once the butter is ready, that means your pan is hot enough. This is a high heat, low cook time, so make sure you have a plate and spatula ready to go. It will be done in under a minute. Add the eggs and swirl them around until the entire base of the pan is coated. Sprinkle your cheese and other components onto the omelette. Immediately begin scraping the edges of the egg away from the pan so that if you jiggle the pan, the entire egg can slide around. Once the bottom of the egg can move freely, lift up the pan so the egg slides to one side of the pan. Use your spatula to flip 1/3 of the egg over onto itself, and then flip those 2/3 over the rest of the egg. Let that sit over the heat for about 5 seconds.
Move the egg onto a plate. Even if it still seems underdone, the egg will continue to cook, wrapped in its burrito-shape form. Sprinkle salt on top, and voila! A French Omelette - creamy and delectable, light and cheesy, fast and luxurious. C'est magnifique.
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