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!
Julia Child recommends a French omelette pan but a well seasoned cast iron or a non-stick pan will also work just as well. You need a pan that won't stick and the eggs can move along freely as they cook.
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.Serve immediately.
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