Pearls, Curls & French Cuisine – Chapter 4: L'omelette Brouillée

Dearest reader,

The land of France is full of famous dishes and their omelettes are certainly one of those with a reputation of a quick and light meal. Or so says Julia Child. It is a truth universally acknowledge perhaps by the French, but soon to be put to the test by this first time l'omelette brouillée maker. Indeed, I had never made a French omelette in my life before last Monday's lunch hour. And it was about time!

So I put on my pearls,

tied back my curls

and turned to page 118 on

Mastering the Art of French Cooking

Ever since I started learning about French cooking the recipes have astonished me with their simplicity, and l'omelette brouillée was no exception. It is, however, possibile that the guiding hand of our dear friend Julia Child has something to do with the results of my labor. So while I was feeling nervous departing on this new culinary recipe, I also had firm reassurance in the fact that Mastering the Art of French Cooking had never fail me thus far. And, as suspected, turning to page 115 – the beginning of omelette chapter – Julia provided me with facts.

The Process

Namely, a French omelette should always be a smooth, golden yellow circle with a soft and light consistency which takes under a minute to cook on your very thoroughly buttered pan. And, it turns out you don't even need a whisk!

All you need for l'omelette brouilée are:

eggs, salt, pepper, butter and a fork to mix everything in a bowl.

So there I was with my two eggs mixed by the assistance of a mere fork waiting for the butter to turn slightly brown on the pan just like Julia had told me to do. That was when, I took a deep breath – synonymous of an uncertain chef – and poured my egg mixture onto the pan while desperately praying for a delicious outcome. Not even a minute passed and the omelette was golden yellow ready to be served.

The Result

Needless to say, I was so utterly delighted with my first ever (near-perfect-but-not-quite) omelette that I had to make two more there and then for my parents. Luckily there were enough eggs in the house!

Naturally, the following week I made omelettes almost everyday because I was obsessed, and even tried using olive oil instead of butter which worked well but the result is slightly crispier. Moreover, if I want to take my omelettes to the next level I can use fillings like cheese, spinach, tomato, onions, paprika, potato or shrimps which Julia recommends later on the chapter. Maybe my next omelette should have a sprinkle of tomato?! What would you go for?

Final thoughts

I can personally confirm that it is, indeed, a truth universally acknowledged that a French omelette is as quick, easy and scrumptious as they claim. Until next time!

Yours Truly,

Siiri

P.S if you liked this post tap the heart below so I know to make more like this!

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Have you ever made a French omelette?

What are your favourite omelette fillings?

What should I make next?