During our #SundaySupper chat this past weekend honoring Ms. Child one of the questions posed was “Julia is a Television icon. What is your favorite Julia Child episode?”
I immediately responded with the egg episode! I loved how she took such a simple ingredient (eggs) and was able to turn it into an educational and and amusing program (honestly, they were all like that!)
When I put together my long list of dishes of what I wanted to make for my Julia Child week and half, her L’Omelette Roulee or rolled omelette was marked high on that list. You see, I have a confession – while I can make you a plate of beautiful, soft and succulent scramble eggs; I almost always fail at omelette making. There is an art to making the perfect rolled omelette and I was determined, with Julia right by my side, to be successful!
- 2 or 3 large eggs
- pinch of salt and pepper
- 1 tablespoon butter
- shredded Gruyere cheese
- chopped cooked bacon or ham
- fresh herbs, such as parsley, chives or tarragon
- wilted chopped spinach
- In a small mixing bowl, whisk the eggs and salt and pepper with a fork until the whites and yolks are just blended.
- Place the butter in your pan over high heat, swirling the butter in all directions.
- Once the foam has subsided and the butter just begins to brown pour in your eggs.
- Let the eggs settle for 2 to 3 seconds to form a film on the bottom of the pan, then go ahead and grip your handle and jerk the pan back and forth vigorously to continue to cook the remaining eggs.
- At this point, add the fillings of your choice.
- Start to increase the angle of your pan, which will force the eggs to roll over on itself, jerking the pan as needed.
- Once rolled on itself, brown the bottom for another second or two and turn the omelette onto a plate.
This should take no more than 30 seconds to 1 minute of total cooking time.
Once plated, feel free to add a little more shredded cheese, fresh herbs or as recommended in the book a bit of butter.