Recipe#8558

Title: French Style Omelet: James Beard Method

From: Meg Antczak 
Date: Sat, 26 Oct 1996 16:52:49 -0400 

       2                eggs at room temperature
   1 1/2  tablespoons   butter
                        Garnish:
                        Garlic, chive or red pepper butter
                        Fresh herbs
1 heavy omelet pan, 10 inches across the top and 7 inches across bottom,
with low, sloping sides and a non-stick bottom
Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is
ready when foam starts to subside and maybe starts to brown a little.
Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds until
just golden, tilting pan and rolling egg toward opposite side of pan, using
a spatula to help push it and keep it together. Keep the pan tilted at a
slight angle, away from you, gradually flipping the pan so that the omelet
flips over onto itself.
Slide the omelet onto a plate and serve, brushing with garlic, chive or red
pepper butter and fresh herbs for garnish.
FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere
cheese across raw middle.
DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.
Suggested wine: A light, crisp young white wine such as a Muscat from the
Alsace region--perhaps one from Dirler.