Prime
French rolled omelette
This is a basic recipe and it is meant to serve as a ‘beginner’s guide’ and for reference purpose. The idea of using the “for each egg” formula is geared to make it easy for you to vary the size of an omelette as and when you wish.
For each egg use: 2-egg omelette 3-egg omelette 1 teaspoon water 2 eggs 3 eggs dash salt 2 teaspoon water 3 teaspoon water 1 drop Tabasco dash salt dash salt 1 to ½ teaspoon butter 2 drops Tabasco 3 drops Tabasco 1 tablespoon butter 1 to ½ tablespoon butter
Preheat the oven to 177d Celsius
Before making your omelette please read the complete recipe carefully
Have ready all the ingredients and equipment before beginning to cook
See to it that the fillings are done and set aside until required
Break eggs into a small bowl and add the water, salt and Tabasco. Always beat the eggs with a fork until the whites and yolks are just blended. This requires no fewer than 50 strokes or approximately 20 seconds.
Place the butter into a well-seasoned omelette pan and set it over medium heat making sure that you rotate the pan so as to distribute the butter evenly. As soon the butter has ceased to foam just short of foaming and without turning brown now is the moment when you pour in the eggs.
Let the eggs set for a couple of seconds before you begin to stir them
Make circular movements around the bottom of the pan with the flat side of a table fork gently lifting the cooked egg as you stir.
As soon the omelette has set on the bottom of the pan then gently tilt it and lift the edge of the omelette to allow any uncooked egg on top to flow under the cooked portion.
Vigorously shake the pan so as to loosen the omelette and prevent it from sticking.
Smooth the top of the omelette with the fork and continue cooking for a few more seconds.
NB. An omelette ought to be only slightly brown on the outside and still be creamy; but never liquid inside!
Spread about 2 tablespoons of the filling along the centre of the omelette.
Finally, fold the omelette into thirds by turning the edge opposite the handle onto the centre thus covering the filling.
