Receta French Style Omelet James Beard Method

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Ingredientes

Cost per recipe $0.61 view details
  • 2 x Large eggs at room temperature
  • 1 1/2 Tbsp. Butter Garlic, chive or possibly red pepper butter Fresh herbs

Direcciones

  1. 1 Heavy omelet pan, 10 inches across the top and 7 inches across bottom, with low, sloping sides and a non-stick bottom
  2. Beat Large eggs for 20-30 seconds at most. Place butter in a warm pan. Butter is ready when foam starts to subside and maybe starts to brown a little.
  3. Pour in the Large eggs. Let set for 2-3 seconds then cook for 20-30 seconds till just golden brown, 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 which the omelet flips over onto itself.
  4. Slide the omelet onto a plate and serve, brushing with garlic, chive or possibly red pepper butter and fresh herbs for garnish.
  5. FRENCH OMELET VARIATION: After Large eggs set for 2-3 seconds, sprinkle Gruyere cheese across raw middle.
  6. DUCK FAT VARIATION: Use 2 Tbsp. of duck fat in place of the butter.
  7. Suggested wine: A light, crisp young white wine such as a Muscat from the Alsace region-perhaps one from Dirler.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 119g
Calories 294  
Calories from Fat 240 82%
Total Fat 27.07g 34%
Saturated Fat 14.0g 56%
Trans Fat 0.0g  
Cholesterol 463mg 154%
Sodium 261mg 11%
Potassium 137mg 4%
Total Carbs 0.77g 0%
Dietary Fiber 0.0g 0%
Sugars 0.77g 1%
Protein 12.58g 20%
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