Email to Genia Revels      

Recipe Categories: GeniaMarie's HOME PAGEAMISH APPETIZERS BEVERAGES BREAD BREAKFAST BROWNIES CAKEMIXCAKES CAKES CANDY CASSEROLES CENTERPIECES CHEESECAKE COCACOLA COOKIES CROCKPOT CUPCAKES DAIRYFREE DESSERTS EGGS FISHandSEAFOOD FOREIGNCOUNTRYRECIPES FRIED FROSTNG FRUIT GRANDMOFAVORITES HAMBUGERS HOLIDAY INAJAR JAMJELLIESSPREADS JELLOSHOTS LAMB LEILANI MARINADES MEATS METRICCONVERAIONTABLES MOTHER39SDAYMEANING MOVIERECIPES MUFFINS PASTRIES PIE PIZZA POULTRY RICEKRISPIETREATS SALADandDRESSING SANDWICHES SAUCES SHELBIESOWN SIDES SNACKS SOUPSandSTEWS STLOUISSPECIALITIES TIPS TRUFFLES UTICASYRACUSENYDISHES VEGETABLES VEGETARIAN WALTDISNEYWORLD

French (Plain) Omelet Tips




Source of Recipe


internet


Recipe Link: http://www.aeb.com

1. Though classically-trained chefs once reserved a pan for omelets only, seasoned the pan carefully and cleaned it by wiping to preserve the seasoning, we now know better than to employ this unsanitary practice and it’s no longer necessary. Thanks to pans with nonstick coatings, an omelet is easy to make and the pan easy to care for and suitable for many uses. Omelet pans are shallow – for ease in moving the omelet mixture – and have sloped sides – to facilitate sliding out the finished omelet. You can use a pan with a diameter from 7 to 10 inches for a standard 2-egg omelet.
2. The secret to preparing a tender, easily rolled, microwave French omelet is a tight-fitting cover. No stirring is needed since trapped steam helps cook the omelet evenly.
3. For a family meal or small party, multiply the recipe by as many servings as you need and use 1/2 cup of the egg mixture for each omelet, breaking only the amount of eggs you will use in a short time. For a sweet omelet, substitute a pinch of sugar for the salt and pepper.
4. French omelets are quick and easy to make in about a minute or two. In fact, omelets cook so quickly that you should select and prepare the garnish or filling before starting the eggs. Fillings that can go right into an omelet include herbs, cheese, yogurt, peanut butter, jam and diced or sliced fruit. Preheat other refrigerator-cold fillings and cook raw foods before cooking the omelet.
5. The filling and topping possibilities for omelets are endless, limited only by your imagination and refrigerator contents. An omelet may hold, or be topped with, virtually any savory or sweet food from artichokes to zucchini, with leftovers serving as strong contenders. To invent your own filling, use one or more filling ingredients to total about 1/2 cup for each 2-egg omelet. Flavor the omelet, filling, or both, with about 1/4 to 1/2 teaspoon or so of a complementary herb, spice or seasoning blend. For ready-made pizzazz, use bottled salad dressing in place of the water in the recipe. Or, add cooked filling ingredients – in small enough pieces to prevent tearing the omelet – to the omelet mixture itself. Top the omelet with a dab of its filling, as restaurateurs do, to make the flavoring apparent to the diner.
6. Chef-manned omelet stations at restaurant brunches often provide a choice of omelet-filling ingredients, allowing patrons to choose their favorites just as they would select sundae toppings. The same concept works at home for a brunch, shower or other entertaining occasion. You can be the omelet chef or let your guests prepare their own creations.
7. For a portable meal, roll up an omelet in a tortilla or spring roll wrapper or slide the omelet between halves of a horizontally sliced focaccia bread. Grab and go.