The 2-Minute French Omelet
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For today’s kitchen conundrum, we’re tackling (see note below) the omelet. Now I know we have gotten a lot of comments, people asking us what’s the best and __1___way to make an omelet. And I’m going to show that to you.
Farm-fresh eggs, that’s the __2___thing you want to start with. And I’m going _3_ __4__three eggs here. Crack them into a ___5___bowl. You can tell they’re farm-fresh, because the yoke is actually orange. It’s not __6___. It’s so rich in color.
So, that’s two, and __7_____. And now, I __8__a fork here. You can use a whisk. Gently, __9___the eggs together. Add a hefty pinch of _10___, a tablespoon of chopped herbs. And these are fine herbs, so… or “fines herbes” as the French say. And what that is, is it’s chives, tarragon, parsley or chervil. And now half a __11_____of unsalted butter that’s cut into small cubes. And that gets _12____right into the egg mixture.
If you’re using really, really fresh eggs, you need to add a __13____of water. What it really does to farm-fresh eggs is it helps _14__ __15____the eggs up. It’s easier that way. If you __16____an older egg, the whites start to degrade a little bit and become watery, so you don’t have to add water in that case. I’m going to add a ___17___ __18_____here.
And now I’m going to heat a ten-inch non-stick skillet over medium heat for about 30 seconds. And using a __19___ skillet here – ten inches as opposed to an eight-inch, which we would use for something like scrambled eggs – is important, because you want the egg to __20____out, creating a very thin crepe-like omelet.
So, the pan’s been heating for 30 seconds, and I’m going to add a tablespoon ___21_____-_22__-__23____of unsalted butter to the pan. And you just want to melt this down in the pan.
So, now, the egg __24______is going to be poured right in the center of the pan. And now, __25_____ the tricky part. You need to shake the pan back and forth, and with the fork create a figure eight pattern. And __26___ __27____ __28_____is it brings the cooked egg into the center of the pan. So, it pulls the cooked egg from the outside of the pan, and it brings it __29______ the center, cooking the omelet __30____ __31__ evenly. And this needs to happen for about 25 seconds, so the edges are set. Still a little wet in the middle, but it will cook _32______.
And just take a rubber spatula, a heat-proof spatula, go _33_____ the edge, loosen it a little bit. And starting with the omelet towards you, tilt the pan up slightly, and gently _34____ the omelet in on itself a few times, just liketh this. And then, the other side of the omelet. Fold that in. And this is a classic French omelet. It’s a folded omelet.
And so, once you have the two sides folded in like this. You can invert it ___35______ onto your plate. __36______ __37____ the seam a little bit, and __38______ flip the omelet right onto your plate.
Now, you can garnish this up with some herbs, or you can serve it with some toast. But there you have it, a perfectly cooked French omelet that took two minutes to make.
If you have any kitchen conundrums, or if you have any ___39__________ conundrums that you need solved, write in the comments section below. Or reach out to us using the hashtag #kitchenconundrums, and we will solve whatever kitchen problems you throw our way.
NOTE: Tackle/tackling – tackling is a football word. In football, tackle means one player knocks another player to the ground. In everyday language, when someone tackles something, it means they undertake (or do) something that might be difficult or a big job.