Homework Help: Home Economics: Cooking: French Omelet

The French classic - smooth on the outside, creamy inside. Make it one of your specialties for brunch, lunch, or dinner.

Mix 1 egg with fork until whites and yolks are just blended. In 8-inch skillet or omelet pan, heat about 1 tablespoon butter or margarine over medium-high heat. As butter melts, tilt skillet in all directions to coat side thoroughly. Before butter just begins to brown, skillet is hot enough to use.

Quickly pour egg into skillet. With left hand, start sliding the skillet back and forth rapidly over heat. At the same time, stir quickly with fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet; do not overcook. (Omelet will continue to cook after folding.)

Tilt skillet; run fork under edge of omelet, then jerk skillet sharply to loosen eggs from bottom of skillet. With fork, fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of skillet.)

Grasp skillet handle with hand; turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. If necessary, tuck sides of omelet under. Season with salt and pepper. If desired, brush omelet with a little butter to make it shine!

Here are a few variations:

• Filled Omelet: Just before folding omelet, sprinkle with one of the following:
  • 3 slices of bacon, crisply fried and crumbled
  • ¹/₄ cup shredded Cheddar cheese
  • 2 tablespoons preserves
  • 1 tablespoon snipped chives
• Herb Omelet: Just before folding omelet, sprinkle with basil, chervil, thyme or marjoram leaves and 1 tablespoon each snipped chives and parsley.
• Western Omelet: Stir ¹/₄ cup finely minced cooked ham, 2 tablespoons chopped onion and 2 tablespoons chopped green pepper into egg mixture before pouring into skillet.

Homework Help: Home Economics: Cooking

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