Omelette : The omelette is a flat based oneggs. It is both very simple and very quick to make, whether in terms of preparation, ingredients added or baking the likes in this matter are very variable; some people like it very much cooked, others like it medium rare, others finally demand it deliquescent, or " slobbery ". In its simplest version, it is a preparation based oneggs beaten, salt - Sometimes peppery — then generally cooked stove or also at four.
Auguste Escoffier defines the omelette as “ scrambled eggs of a special kind enclosed in an egg shell coagulated, and nothing else.
The omelette is served flat or rolled, it is used in certain soups. The origin is not certain but the Romans referred to it under the name “ ova mellita » a preparation of eggs beaten with honey and cooked in a clay dish. In the Middle Ages it was given the name “ egg arboulastre ». One of the most famous: theMother Poulard's omelette at Mont Saint Michel.
The success of an omelette depends on the quality of the pan, the quantity and distribution of the butter, as well as the cooking.
Various garnishes can be incorporated or added during dressing. Served flat or rolled, the omelette constitutes, depending on whether it is salty or sweet, a starter dish or a dessert.desserts, most often hot, even burning. Finally, it garnishes soups.
Preparation of the omelet : Preparing an omelette is not as simple as it seems and above all it requires a certain amount of skill. Indeed, it is necessary to obtain good homogeneity of the egg molecules, which will depend on how they are beaten, with what utensil, what energy, etc. Many agree that eggs should not be beaten with a whisk, but rather with a fork so as not to break the macromolecular networks (“threads”) present within the white, as they are essential for consistency. final.
The energy to be applied when beating the eggs must, for its part, allow the formation of a mousse on the surface, which will be the condition for obtaining a light omelette.
Cooking the omelette : Likewise, cooking is also an important step, it requires a very hot and evenly oiled pan. Only once the eggs are in can the heat be lowered, but cooking must remain rapid (a few minutes). It is recommended to monitor the omelette throughout the cooking process to avoid overcooking, which is prohibited as it inevitably leads to a change in the taste of the egg. A widely used technique to avoid this is to “lift” the edge of the omelette at the start of cooking using a spatula while allowing the liquid part to flow into the area thus discovered. This method also has the advantage of significantly increasing its volume.
Variations and tips : Once the egg is practically cooked and only a thin, uncoagulated layer remains on the surface, you can roll it with the spatula and turn off the heat to allow the cooking to finish slowly under the effect of the stored heat.
There are different ways to present and prepare the omelette. Depending on the type of ingredients you plan to add, it may be best to add them to the eggs before adding them.
in the pan, or place them once cooking is finished, before closing the omelette to make an omelette stuffed.
It is also possible to make sweet omelettes by adding sugar or fruit to the recipe. However, this recipe is similar to clafoutis in taste and consistency.
An optional method of presentation is to play a piece of butter on the surface of the omelette, once it is arranged for serving, to give it a shiny appearance. This way of doing things is called “ polish ».
An interesting cooking variation is to cook the omelette in the oven, a bit like a fried egg, a method which has the particularity of promoting volume gain like a soufflé.
The omelette falls into the category of basic preparations of which only the imagination limits the variations, but there are also traditional recipes. We can cite in particular the traditional Catalan Easter omelette, decorated with bacon, boutifare, dry sausage and tips ofasparagus which is a festive dish, synonymous with good food after the Lent and winter. Let us also mention the tortilla de patatas (in French: “omelette de potatoes ") which is typically Spanish.
Soviet joke: Russian omelet recipe: To start, you steal three eggs,…
Quote from the French writer Michel Houellebecq: “I ordered food, a potato omelette and three Leffe helped me to recover little by little. » in serotonin (2019, Flammarion Editions).
Quote from the French writer Michel Houellebecq: “I had the courage to demand that we go out to a cafe to have a drink. Breakfast normal, a double Express with toasts, and maybe even an omelette with ham, I had hunger I argued plaintively, I was really hungry. "In serotonin (2019, Flammarion Editions).
Quote from José Artur, French radio man (1927-2015): “A hen in front of an omelette contemplates all of his work”.
Excerpt from the poem “Le Pélican” by the French surrealist poet Robert Desnos (1900 -1945):
“And this second pelican
Lays a white egg in turn
From which inevitably comes
Another one who does the same
It can go on for a very long time
If we don't make an omelette first. " In Chantables – 1944.
See as well Omelette under Mouth slang.
There are two kinds of omelettes: the omelette salt the most common and the omelette sweet. Both are prepared with ingredients the most diverse.
1 – The savory omelette garnish incorporated contains elements that have been mixed with the eggs beaten before baking.
Savory omelette stuffed is filled with elements hot after cooking, then rolled on itself in the flat on duty.
We call omelette slobbery an omelette whose interior, little cooked, rest soft. A garnished savory omelette has, in addition to the interior filling, a small proportion of garnish placed on top or in a longitudinal slot; most garnished omelettes are surrounded by a cordon de sauce.
– The flat savory omelette is prepared like the classic omelette, but with lesseggs ; it cooks longer and is turned halfway through cooking; we obtain a sort of crepes. thick, sometimes served Cold, which is decorated with the same garnishes than the classic omelette.
Classic savory omelettes include:
– Brayaude omelette: potato hash browns et Ham.
– Omelette Diane: garnished with a salmagundi de partridge (Or other game birds) and of scams.
– Omelette with Herbs : chervil et tarragon chiseled.
- Omelette muslin : whites are whipped in snow very solid and yellows are there incorporated just before the baking.
– Spanish omelette: Spanish potato omlette
2 – The omelette sweet : It's a dessert usually stuffed , jam or fruits poached (compote) perfumed , liqueur, sweet et ice au four, sometimes blaze.
Among the classic sweet omelettes we find:
– The flambéed omelette: rhum, cognac, armagnac, calvados, whiskey or a alcohol de fruit : pear, (Williams pear), Raspberry, plums, etc.
– The Reine Pédauque omelette: compote de apple, crème fraîche thick et powder byalmond.
– The omelet blown, rather than a real omelette, is a kind of soufflé cooked in a flat long, and not in a timpani with high edge; she is variously flavored, liqueur, to fruits visit us at the café, etc. (See under Surprise omelet).
– The Norwegian omelette is not really an omelette, but rather a desserts Meringue, ice cream inside and burning outside, often flambéed.
(See Norwegian omelette).