Classic French Omelet
Apr 22, 2023 08:55:40 #
Finally, My first successful Classic French Omelet, I didn't think I would ever get it right, but after many many many attempts, I think I got it, altho not truly a classic because I filled this little puppy with Backon and parm, instead of parsley, chives, and tarragon. I don't think I will ever return to an old hard-fried folded omelet. This french styled omelet with small curd is buttery smooth inside and melts, truly melts in your mouth.
Apr 22, 2023 11:30:54 #
Apr 22, 2023 14:22:06 #
sourdough58 wrote:
Finally, My first successful Classic French Omelet, I didn't think I would ever get it right, but after many many many attempts, I think I got it, altho not truly a classic because I filled this little puppy with Backon and parm, instead of parsley, chives, and tarragon. I don't think I will ever return to an old hard-fried folded omelet. This french styled omelet with small curd is buttery smooth inside and melts, truly melts in your mouth.
Beautiful! I think Julia Child would say well done!
Apr 22, 2023 15:18:58 #
Apr 22, 2023 22:08:49 #
sourdough58 wrote:
Finally, My first successful Classic French Omelet, I didn't think I would ever get it right, but after many many many attempts, I think I got it, altho not truly a classic because I filled this little puppy with Backon and parm, instead of parsley, chives, and tarragon. I don't think I will ever return to an old hard-fried folded omelet. This french styled omelet with small curd is buttery smooth inside and melts, truly melts in your mouth.
Well done! That's for the photo. For how well the3 omelet was done and would taste, I would have to destroy the image that made you photo.
--RichardApr 23, 2023 00:06:32 #
profbowman wrote:
Well done! That's for the photo. For how well the3 omelet was done and would taste, I would have to destroy the image that made you photo. --Richard
--RichardThank you,
the insides of the omelet I would describe as almost a pudding consistency... the egg is cooked and creamy and easily melts in your mouth.
Apr 23, 2023 00:17:17 #
profbowman wrote:
Well done! That's for the photo. For how well the3 omelet was done and would taste, I would have to destroy the image that made you the photo. --Richard
--RichardThank you profbowman, the frying pan is hot and with the pan in one hand you shake the pan with the egg back and forth vigorously with one hand and at the same time stir with a fork for a minute. you will get a small curd, shake the egg down to the edge of the pan, add your filling, and continue folding the egg down, and tip/roll the omelet onto the plate.
Apr 23, 2023 16:25:06 #
Apr 23, 2023 21:44:39 #
Jul 19, 2023 18:10:58 #
sourdough58 wrote:
Finally, My first successful Classic French Omelet, I didn't think I would ever get it right, but after many many many attempts, I think I got it, altho not truly a classic because I filled this little puppy with Backon and parm, instead of parsley, chives, and tarragon. I don't think I will ever return to an old hard-fried folded omelet. This french styled omelet with small curd is buttery smooth inside and melts, truly melts in your mouth.
I know what I'll dream about tonight
🍳⭐🍳⭐🍳
Jul 19, 2023 23:34:23 #
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