( Omelette Naturelle )
The omelette pan should be made of iron or aluminium, with sloping sides. Frying pans with a non-stick coating are excellent too. An ordinary frying pan, unless it has been scrubbed often with scouring powder, will make perfect omelettes.
Tilt omelette towards the handle, while tapping same. The omelette will then fold over. Slide carefully onto a hot serving dish and serve.
This is the basic recipe for the creamy French omelette. The following recipes are variations with different kinds of filling. Remember always to have the filling ready and kept warm. Place either in or on omelette mixture, at start or when it is half cooked.
15g (˝oz) butter
˝ x 5ml tsp (˝ tsp) salt
Pinch of white pepper
Preparation time: 5 minutes
Cooking time: 3 minutes
1. Heat frying pan. Beat eggs lightly with salt and pepper.
2. Heat butter in frying pan until it has stopped sizzling and pour in egg mixture. Increase heat a little.
3. Move a fork to and fro along the bottom of the pan a couple of times, while shaking the pan slightly. The egg mixture will then set smoothly.
4. The omelette is ready when it has set along the bottom and edge of the pan but is still slightly moist on top.