and it won't beuntil you make one of these and try it yourself when you'll realize just how badly you needed to know how to do this since quite simply put it's unlike any other omelette experience so with that let's go ahead and get started and as you may have heard to make an omelet you got to break a few eggs three large ones to be exact and of course farm-fresh or at least the freshest highest quality eggs you can manage please do not buy your eggs at the same place you buy your motor oil and then two or three large eggs the only other thing is we're gonna add our epistle and a few drops of cold water like a half a teaspoon and other than a ridiculous amount of butter that's gonna be it for our ingredients and then what we'll do at this point is grab a whisk and bust those eggs right in the yolks and we're going to whisk those for a minute or two or until they turn sort of liquidy alright when you first start whisking they're gonna be kind of thick and viscous but you'll see after about a minute or so the mixture is gonna kind of thin out and you know you're done when the eggs drip off the whisk like this okay so we want to make sure our eggs are well beaten we want no visible egg whites at all so those are looking good and once that's been accomplished we'll simply set that aside and head to the stove to prep our pan and ideally we're gonna use about a nine or 10 inch nonstick which we will place over medium-high heat and melt a tablespoon of butter except when a French chef is making an omelet and they tell you to put a tablespoon of butter and they always mean more like two tablespoons and what we'll do is let that melt over medium-high heat as we stand by armed with hopefully a large flexible rubber spatula one that's he proof of course and what we'll do as soon as that butters melted but before it starts to sizzle we will go ahead and quickly pour in our eggs at which point we'll begin a three-stage process which is the scrambling the spreading and the folding so we'll dump our eggs in and we'll start working them over with a circular motion with our spatula and then culinary school they taught us to do this in a figure eight but I never did master that and I found it splashed eggs up the side of the pan so I prefer using more the circular motion you see here while at the same time sort of shaking the pan and if you'll notice since these eggs are still very loose when I shake the pan it kind of levels them out well basically we're gonna continue this scrambling stage until that stops happening okay when our eggs start firming up enough where we can't really do that and we sort of have to spread with a spatula to even amount which is sort of where we're at right now what we want to do is turn our heat down to low and we will go from scrambling this spreading and all we're doing is sort of moving around the runny eggs - less runny spots and what we'll do is continue spreading that mixture around down low until our surface is wet but not runny edge towards the middle so that we somehow someway end up with the seam on and what we'll do is let that melt and kind of push that under the omelet to lubricate it or at least that's what the French chefs say they say it's gonna be kind of spread it over and push it underneath and what we'll do once that's melted is sort of push our omelet to the edge of the pan at which point we can carefully flop it over onto a plate although maybe after this I will reconsider that but anyway we're gonna play our omelet and finally it's time to eat just as soon as we add some more butter no I'm not kidding the last official step for any real French omelet is to brush or spread a little bit of butter on the top to sort of give that surface a beautiful shine but once that's done finally we can eat and by the way if you want to add some of your favorite fillings before you fold this up go ahead I mean you are the Suzanne Pleshette of your French omelet but if you've never made one of these before I highly suggest you make it as shown just so you can taste the magic that is the pure and true French omelet but of course a little bit of Chi never hurt sorry I couldn't resist but anyway that's it my method for doing French omelets which by the way is the only omelet were allowed to have wine with it breakfast like maybe a nice cold glass of Sauvignon Blanc and I'm not sure if that's the best pairing but I do know how to pronounce it but anyway whether you're gonna make this to impress someone in some fancy breakfast or you just can't figure out what to eat on some rainy weeknight I really do hope you give this a try soon so head over to food which is calm for all the ingredient amounts and more info as usual and as always enjoy
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