America's Test Kitchen makes the perfect creamy French Omelet

[housewolf]

'Course they turned it into a complicated, finicky science projet.

Here's how picky their technique is:
- warm a plate in a 200 degree oven
- cut 1/2 tbls butter into tiny cubes and freeze at least 10 minutes before using
- heat a non-stick pan for 8 minutes over low heat with s 1/2 tsp oil
- after the pan has been heating for 8 minutes, break 2 eggs plus 1 egg yolk into a bowl, season w/ salt & pepper
- stir at a moderate pace for exactly 80 strokes
- add the frozen butter to the eggs
- at the end of 10 minutes wipe the oil out of the pan and add the reserved 1/2 tbls butter
- melt reserved 1/2 tbls butter in the pan over low heat
- when the butter is foaming, pour the eggs into the pan, raise heat from low to medium-high
- stir the eggs with 2 chopsticks (or the handle of a spoon) to sort of scramble them, about 45 (- 90) seconds until the eggs are almost set but still wet
- turn the heat off, take the pan off the burner, spread the egg curds into an even layer, put the pan back on the burner but leave it off
- sprinkle toppings on the eggs (they used cheese & scallions) then put the pan back on the burner, but leave the heat off
- put a lid on the pan and for exactly 1 minute for a runny omelet, 2 minutes for more a more firm omelet
- After 1 minute, turn the heat back on for 20 seconds
- loosen the sides of the omelet with a spatula
- fold a paper towel length-wise and place it on a plate only covering about 1/3 - 1/2 of the plate with some maybe half the width of the paper towel hanging over the edge
- pour the omelet out onto the plate with about 1/4 of the omelet on the bare plate and 3/4 on the paper towel
- lift the edge paper towel overhang and gently roll the omelet up

Whew!

You can get the recipe with pictures at
http://www.americastestkitchentv.com/recipe.asp?recipeids=5342&iSeason=10
(with free registration)

[Suich]

1. Good grief!

Why would I heat 1/2 teaspoon of oil for 10 minutes over low heat in a non-stick pan then wipe it out?

Funny recipe!

:)

[surrealAmerican]

6. There really doesn't seem to be much point to using a non-stick pan ...

... for this, considering the amount of oil and butter used. Getting the pan to temperature first makes sense though.

[Stinky The Clown]

2. When I attended the CIA back in the dark ages, when it was still in New Haven, CT., .......

..... we learned an equally fussy way to make perfect omelets.

I like scrambled eggs with stuff mixed right into the eggs better.

[Warpy]

4. Yeah, but the omelet is a little tidier looking

My own unfussy way is to mix eggs and heavy cream, roll and jiggle the pan around until the center of the eggs is still a little runny but just barely beginning to thicken, fill (favorite was sauteed mushrooms, Swiss and a sprinkle of summer savory and dill)and, depending how greedy you were with the filling, either fold it in half or in thirds, cover the pan, shut the heat off, and let steam for 30-45 seconds.

The key to making omelets or any egg dish is to keep the heat LOW.

But counting 80 strokes when you beat the eggs? Screw that. Also screw that stupid paper towel. Just use a spatula to fold a skinny omelet 1/3 over and flip it over and into thirds when you plate it. Or just use the spatula to flip it in half if you've overstuffed it.

Visitors from France raved about them as did anybody I served them to, which I did whenever hungry company arrived unexpectedly.

[pengillian101]

3. How funny!

- stir the eggs with 2 chopsticks (or the handle of a spoon) to sort of scramble them, about 45 (- 90) seconds until the eggs are almost set but still wet

[Phentex]

5. I'm a lazy cook...

I saute some onions and veggies in a pan. Mix some eggs and milk or cream if I have it. Dump it on top. Cover the pan and set the timer for ten minutes. Slide it out of the pan, drop some cheese on and fold with a spatula. A caveman could do it.

I found this recipe a billion years ago and it has never failed me. Ok, it's not creamy and it's not French but it's browned nicely and fills you up.

:shrug: