There are as many ways to make omelets as there nations on this planet. Enjoy the many different ways mankind prepared this easy dish. My wandering of this "ole world" found one way I love to prepared omelets and this is the subject of this food idea.
When you decide which way you like best, remember it is important that a good omelet cannot be rushed into deliciousness by high temperatures and rapid cooking. Low temperatures and patience give the best results.
The way you start preparing the eggs sets the standard of the kind of omelet you will make. The French omelet is usually completely cooked on the top of the stove. As the omelet thickens and congeals, the edges are lifted with a spatula and tilted slightly to allow the undone portion to run back into the hot skillet. Keep doing this way of cooking the eggs until the whole omelet is cooked. When completely cooked, the top of a French omelet somewhat resembles a moist scrambled eggs. Then the omelet is folded in half and served.
To make variations to the French omelet, just before you fold the dish:
(1) Sprinkle two tablespoons of chives, that are finely chopped over the surface before folding.
(2) Finely chopped chicken and a little butter can be added just before folding also.
(3&4) Warmed chopped ham, Cheddar cheese and or American cheese are popular ways to prepare this dish. Put the cheeses on top early when preparing the eggs so that the cheese will melt and make the dish creamy.
(5) My personal way of cooking this dish is to add fresh spinach over the eggs when they are about half way cooked, then sprinkle a strong tasting cheese, then put a couple of teaspoons of water into the pan and cover. When steam comes out you know the cheese is melted, the spinach is cooked and the omelet is ready to be served. No folding is required. I sometimes even put a hot sauce over the completed dish. Put you know me, I eat dishes with various levels of flavor. Served with good English toast or bagel and a rasher of bacon, how can you do wrong. With gourmet coffee and fresh orange juice, you are ready to go out and make a living in the tough world but you will feel great with your fill of a great French omelet.
(6) To entice the children to eat omelets, break up 1/2 cup of currant or any jelly with a fork and drizzle over the omelet just before folding in half.
As usual the basic French Omelet is made with 6 eggs, 1/2 cup milk, 1/2 teaspoon salt, 1/8 teaspoon pepper and 2 tablespoons of butter for four servings.
Now beat the eggs just enough to blend the yolks and whites together well. Stir in the milk, salt, and pepper.
Melt the butter in a heavy skillet over low heat. When it is completed melted and just beginning to bubble, our in the egg mixture. Cook for 1 minute or until the edges begin to get firm. With a spatula or pancake turner, lift the edges and permit the uncooked egg mixture to run into the bottom of the pan. When the eggs are even, creamy consistency, increase the heat so that the bottom is browned slightly. Fold the omelet in half and serve.
(7) The French Style is the Mushroom Omelet. This is a little different from the ways to prepare the omelets listed above. Start with 2 cups sliced fresh mushrooms, 1/4 cup butter, 6 eggs, 1 teaspoon salt, 1/8 teaspoon freshly ground pepper, 1/3 cup milk, 1/4 (additional) cup butter, and 1 (10- ounce) can cream of mushroom soup.
Sauté the mushrooms in 1/4 cup butter until they are heated through and just beginning to turn golden brown on the edges. Divide the mushrooms in half and allow one half of the mixture to cool in a separate bowl. Then the heat to barely simmering under the remainder of the mushrooms.
Beat the eggs with a fork or rotary beater until they are mixed. Add the salt, pepper and milk and beat again for a second or so. Stir in the cooled portion of the mushrooms.;
Melt the additional 1/4 cup butter in another skillet over moderate heat. Add the egg-mushroom mixture; turn the heat back to very low and cook for 7 to 10 minutes. Using a fork, lift the eggs of the omelet during the cooking time and allow the undone portion to run back into the skillet.
Add the mushroom soup just as it comes from the can to the remainder of the sautéed mushrooms. Stir well and allow to heat through.
When the center of the omelet is firm to the touch, cut in half and slide on to a heated platter. Pour the mushroom and the soup over half of the omelet and fold the other half over the top.. Serve at once, piping hot. This serves 4 hungry eaters.
Have a Happy
My birthday was the 20th of August. Mom send money.