French Style Omelette

Study Guide For French Style Omelet Video

Watch the Video and Follow along with this Guide to learn how to make a great omelet

Here is our basic set up For the omelet which include 3 large farmers market organic sprout feed hen eggs at room temperature 1/2 a teaspoon of water a pinch of salt and pepper a bowl to crack the eggs into and a whisk to mix them together. Generally white pepper is used but i have an aversion to the taste so we used black

Here is the filling for the omelet, We used herbed goat cheese from Drake farms, Farmers Market tomatoes and House made Gravlax

This is the home made gravlax and the ingredients used to make it. We will have a follow up with the exact method and recipe so you can make it yourself

There are 4 main styles of Omelet
The American: which has the ingredients cooked into the egg, a browning coloration to the cooked egg and it is folded in half
The Español or Frittata: which has the ingredients cooked in a skillet then the egg is poured over the top then cooked on a low even heat in the oven it is also usually served at room temperature 
The Soufflé: Which has the egg yolk and white separated the egg is used in making the sauce for the dish while the whites are whipped to create small bubbles which expand with hot air while baking
The French: This is an elegant omelette that is rolled instead of folded in half, originally it was just egg but now has included a various amount of fillings, the eggs are worked to create no folds in the final product and there is no browning color to the final product and in general are less cooked and softer than the American omelette  

Omelettes have a long and rich history originating in ancient Rome and ancient Persia around 550 B.C. the Persian omelette  and is similar to a frittata. In ancient Rome around 753 B.C. they had a omelet which was rolled and included the use of milk in the eggs in the 4th century A.D. a recipe was published called Ova Spongia Ex Lacte or honey omelet and it  also included black pepper.
The French style omelet gets its notoriety in the 13th century. Napoleon Bonaparte and his army were in Bessieress, France and a inn keeper served him this dish, he enjoyed it so much that he had every egg in the village gathered and turned into a giant omelet which was served to his army the next day which also inspired the giant Easter omelet. The word omelet or omelette is derived from the French word amellette and that word derives from the 13th century word of alemelle which means blade of the knife and this was a thin flattened dish in which the omelet was served to Napoleon on. 

Crack the eggs on a hard flat surface and then open over a bowl, add the 1/2 teaspoon of water and whisk to incorporate the yolks with the whites then add a pinch of salt and pepper

Have all of your mise en place, which means putting in place, this is having all the ingredients and items used to make the dish prepared and ready. Preparation is a key to success. We are using a non stick skillet with a wood and high heat rubber spatula, 1/2 a teaspoon of olive oil and butter and chives for garnish along with our filling and eggs

Pour oil in the pan first then add the butter and melt on medium heat until frothy

Add the egg mixture

Stir the eggs with the wooden spoon and move the pan back and forth to create small pieces of cooked egg, once it is almost cooked smooth out the egg and let set, this process creates a smooth surface on the final product

Release the egg from the pan then Add your filling in the center of the omelet

Move egg to the edge of the pan and using the spatula roll around the ingredients

Using a plate place over the omelet then flip the pan over with the plate transferring the omelet onto the plate

using a small pad of butter glaze the top of the omelet to give a nice sheen 

Garnish with chopped chives

Finish the plate up by adding sliced tomatoes seasoned with herb sea salt, gravlax roses, parsley and edible garden flowers

A close up photo of the final product. The omelet will taste delicious with the richness from the eggs, saltiness from the salmon, creaminess from the cheese and acidity from the tomatoes creating a wonderfully balanced and tasty meal

Omelet Demonstration Video

Quiz:
Email me or add your answers to the comment section
1. Why is sanitation important in cooking?
2. A clean kitchen is a :blank?:
3. What are the 4 styles of omelet?
4. Why use fresh, local, seasonal, high end products when cooking?
5. What was special about the eggs we used?
6. What does salt do in our omelet?
7. Why water over milk in eggs when cooking?
8. Where did omelets originate?
9. How did omelets gain popularity inFrance?
10. Why oil before butter in the pan?
11. Why wood spatula over plastic?
12. What does amelle which became the word omelet refer to?
13. Why break the egg up in small pieces before combining together in the pan?
14. How do you get the omelet on the plate?
15. Why are omelets useful in modern food service?
16. What fillings would you like to use when you make an omelet?