What is an omelet called in French? French omelette: several interesting recipes. French omelette: recipe
The French omelet consists of beaten eggs fried on one side and then rolled into a roll without waiting for complete readiness. This method allows you to get a dish with a moist consistency inside the roll and a slightly crispy crust on the outside.
Milk is never used to prepare this, because this way it turns out liquid, which is contrary to the traditions of French cooking.
If desired, the French omelette can be filled with a variety of ready-made ingredients, be it peas, boiled or, minced meat, grated cheese and even canned fruit.
We will tell you in more detail how to cook an omelette in French in our recipes.
Classic French omelet recipe
Ingredients:
- eggs – 3 pcs.;
- butter – 50 g;
- salt;
- ground white pepper;
- chopped parsley and basil.
Preparation
Place the butter in a cold frying pan and melt it, heating it over low heat. Break the eggs into a bowl, mix with a fork or whisk, but do not beat, add salt and ground white pepper. Then pour in little by little from the frying pan, in the thinnest stream possible, almost all the melted butter and mix. Pour the resulting mixture into a frying pan where the oil was heated and fry over low heat. As soon as the edges begin to turn white, without waiting for the entire omelette to be ready, roll it slowly and carefully using a spatula into a roll. Leave in the pan in this form for another half a minute and transfer over the edge of the pan onto a plate, seam side down. The result is a light, twisted French omelette with a very delicate, porous and airy structure. Serve with fresh chopped herbs.
French omelette with filling and soft cheese
Ingredients:
Preparation
Fry the bacon pieces until fat appears. Then add diced onions, mushrooms, bell peppers, salt, ground white pepper, chopped garlic and simmer until tender, stirring occasionally. Stir the eggs with salt with a fork until smooth and pour into a frying pan with melted butter and cook over low heat until the edges turn white. Then place the hot filling in the center, sprinkle grated cheese on top and tuck the edges. Carefully transfer the finished omelette onto a plate over the edge of the frying pan, decorate with green onions and serve.
An amazingly delicious breakfast... Such a delicate look... mmm) It is not customary to add milk, flour and other ingredients to the French omelet. Fry it in butter on one side and roll it into a tube or in half. Before you roll the omelette, you can diversify it with the filling. I have no filling, but it still tastes amazing!
So, let's cook together!
1. Melt the butter over very low heat (the butter should melt, not sizzle or sizzle).
2. At this time, break the eggs into a bowl and beat them a little until smooth (DO NOT try too hard! There should be no foam). Salt and pepper to taste.
3. Gently add the oil, stirring constantly so that our eggs do not cook ahead of time. Pour the finished mixture into a frying pan in which the butter was melted, and wait over low heat until the edges of the omelette begin to turn white. 
4. Without waiting for the top of the omelet to be ready, we begin to roll it into a roll. Very carefully and neatly, because... The omelette is very fragile. While we are rolling it up, it will have time to get ready inside. That's all! Carefully transfer to a plate and “land” with the seam down.
Scrambled eggs in French is a non-trivial dish, where the ingredients invariably include eggs, cheese and bread. Let's learn how to cook original scrambled eggs on toast, master a classic recipe for a French dish in a frying pan and in a slow cooker. It will be delicious!
Omelet is an original French dish, prepared by a forester for Emperor Franz Joseph in the 19th century from what “God sent”: eggs, flour and water. The bishop liked the new dish so much that he included it in the menu of his royal dinners. Since then, the recipe for the classic omelet has remained virtually unchanged: only the composition of the dish has varied: in Provence they liked to cook it with chestnuts, in the Alpes-Maritimes with ham, in Savoy with fried lard, in Poitou with mushrooms.
The main feature of French scrambled eggs is the lack of height; Overseas chefs prepare more of a base for the filling, so omelette in France is traditionally prepared without milk and rolled into a tube right in the frying pan. The recipe for French scrambled eggs is usually supplemented with diced pieces of unleavened bread - toast, which makes the dish more filling and original.
Secrets of French dishes
What do you need to know to cook an omelette the way real French chefs prepare it?- Do not add milk to the omelet. Despite frequent deviations from the rules, the classic recipe for the dish excludes the addition of milk or cream. This makes the scrambled eggs denser and resembles a “pancake” in which you can wrap any filling.
- Don't skimp on butter. Melted butter is usually added directly to the omelette mixture, which makes the dish more tender and tastier. It is also advisable to fry the omelet in butter, without allowing it to boil.
- Do not beat the omelette with a mixer. French chefs do not even use a whisk to mix the mixture: only a fork. A dish whipped into foam is guaranteed to fall off after cooking.
- Do not add too much spices. Dried or fresh herbs, pepper, and basil in large quantities can overwhelm the original creamy taste of the dish. The classic omelet recipe, as a rule, does not even contain greens.
- Don't overcook. The omelette is assembled into a tube already at the moment when the whites are just beginning to “set”. As it rolls, the dish has time to cook and delights with its delicate taste without a fried crust.
French scrambled eggs
Classic recipe
A recipe for French scrambled eggs often includes diced toast, which in Russian cuisine can be replaced with wheat, rye bread or a loaf. It is not forbidden to use dried or yesterday's bread - saturated with the egg mixture it will only enrich the taste of the dish.
You will need:
- eggs - 2 pieces;
- loaf - 2 slices;
- tomato - 1 piece;
- onions - 1 piece;
- vegetable oil - 3 tbsp. l.;
- cheese - 100 g;
- salt.
- Dice the onion, tomatoes and loaf. Fry all ingredients in vegetable oil for 4-6 minutes.
- Bring the eggs and salt until smooth and pour into the pan.
- Simmer the contents for about 8 minutes, then add grated cheese to the dish and cook for another 2 minutes. Bon appetit!
French omelette is traditionally cooked in an open pan, which prevents the dish from rising. Real scrambled eggs from France are thin and quite fragile: to prevent them from losing their shape, they are quickly transferred to a plate and immediately cut into pieces.
On toast
Eggs on toast is an original dish, which, thanks to its unusual presentation, will be a good option for a romantic or children's breakfast. This version of scrambled eggs is good as an independent dish in combination with cherry tomatoes or regular tomatoes, sliced, green onions and basil.
You will need:
- toasts - 4 pieces;
- eggs - 4 pieces;
- greens (parsley, dill) - 150 g;
- olive oil - 3 tbsp. l.;
- cheese - 100 g;
- salt.
- Cut round holes in the center of the toast. Fry the pieces in olive oil for 2-3 minutes on both sides.
- Carefully pour the eggs into the center of the bread, add salt and fry over low heat for about 3 minutes. When the whites lose transparency, sprinkle the dish with grated cheese and continue cooking until it melts. Decorate the finished scrambled eggs with chopped herbs.
French omelette
Classic recipe
The secret of the classic French omelet is in its composition and method of serving. To prepare it, you only need eggs and a mandatory ingredient - butter, which envelops the omelette during cooking (it should not boil). Its appearance resembles a pancake (with or without filling) wrapped in a roll. To add variety to the omelet, it is not forbidden to add champignons, onions, green peas, and bell peppers.
You will need:
- eggs - 3 pieces;
- butter - 50 g;
- salt, pepper (white).
- Mix eggs, salt and pepper until smooth.
- Melt three-quarters of the butter in a frying pan and, stirring constantly, pour into the egg mixture.
- Pour the resulting mixture into the pan and cook for 3-4 minutes until the edges of the dish begin to turn white.
- Using a spatula, roll the half-finished omelette into a roll. After 1-2 minutes, place the dish on a plate, seam side down.
To add satiety to the omelette, it is not forbidden to add potatoes to the dish: 3 or 4 tubers are grated on a coarse grater, simmered in a frying pan for 2-3 minutes and then added to the omelette mixture. It is good to combine onions and meat products in a potato omelet.
With cheese and tomatoes
The French omelette recipe with cheese is a simple dish with a creamy taste and a spicy nutty note. A quick omelette is suitable not only for a regular breakfast, but can also be a wonderful treat for unexpected guests. In addition to nuts, cheese and tomatoes, it can be supplemented with vegetables and olives - in this case the taste will be brighter.
You will need:
- eggs - 3 pieces;
- tomato - 1 piece;
- butter - 1 tbsp. l.;
- cheese - 50 g;
- walnuts - 3 pieces;
- salt.
- Mix eggs with salt.
- Cut the tomato into cubes, grate the cheese, chop the walnuts.
- Pour the omelette mixture into the pan and cook for 4-5 minutes. When a little liquid remains on the surface of the dish, add tomatoes, cheese, walnuts and roll the omelette into a tube. Ready!
The recipe for a French omelet, as well as scrambled eggs, is simple, and the dish turns out original, appetizing and bright. And from ordinary ingredients. Using classic and unusually presented dishes, you can nourish, impress and delight your guests and loved ones. Try it yourself!
Oh, this classic French omelette...Have any of you tried cooking it?
It's not as simple as it turned out... but interesting...
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First I saw the recipe and cooked according to it. Well, how could you not try it when the author praised it so much:
"Friends, this is something! It looks very tender, but it tastes even more tender!!! It's hard to believe that there is nothing else in there besides eggs and butter! no milk, no cream... and you don’t need to whip it crazy... that’s what it’s like, French cuisine! In general, I am incredibly glad that I found such a chic recipe for a gourmet dish, I will cook it again and again... I will be glad if you like this omelette too! Source: Big Culinary Dictionary, issue 136 dated March 13, 2006"
You will need:
- eggs - 3 pcs. (room temperature)
- drain butter - 50 g
- salt, pepper (white) - to taste
Preparation:(author's words)
Bismillah
Take a medium-sized frying pan and melt about 50 g of butter in it (yes... the French have a lot of respect for butter) over low heat, that is, the butter should melt and not sizzle and sizzle.
Add almost all the butter into the eggs mixed in this way in a thin stream (yes, hot, straight from the frying pan), stir constantly so that the eggs do not cook ahead of time; -).
Salt and pepper (white pepper) to taste. I do not recommend adding any spices, since the omelette is very delicate and you don’t want to desecrate it with bright flavors.
Pour the finished mixture into a frying pan in which the butter was melted, and wait over low heat until the edges of the omelette begin to turn white.
We grab the most whitened edge with a spatula and very carefully, since the omelette has a delicate structure, we begin to roll the omelette into a neat roll using a spatula and hands. There is no need to wait until the top of the omelet is ready; we roll it up just when the edges are turning white, otherwise it won’t be the same! While we are rolling, it has time to cook on the inside and remain light (not fried) on the outside.
Place the omelette over the edge of the pan onto a plate, seam side down.
The omelet turns out special... tender, porous... mmm...
Don't believe me? Try it!
But then I found another interesting version of the French omelette from Julia Child
There's even a video!
1 part. Twisted Omelet
1) Julia points to the pan and says it's the right size for making an omelet with two or three eggs.
2) Break two eggs and add a large pinch of salt and a little pepper
3) Beat the eggs with chopsticks (in the book, Julia writes that you need to beat with a large fork). If you like, add a little water, about 2 tsp.
4) You can then use a whisk to quickly and thoroughly whisk the yolks and whites together. But don't beat them, we don't want a lot of air bubbles.
5) Add 2 tbsp to a frying pan preheated over high heat. l. butter. Spread the oil throughout the pan by swirling it in your hand. The pan should be very hot, heat it to maximum heat.
6) Just before the butter starts to brown, pour the eggs into the pan.
7) Wait 2-3 seconds for the eggs to begin to coagulate. Start by first rotating the pan in a circle, and then vigorously jerking the pan away from you and towards you.
8) Your omelette is ready, tilt the pan away from you, continuing to yank the pan away from you and towards you to move the eggs to the far edge of the pan.
9) Turn the pan to transfer the omelette to a plate. Julia shows this move twice. Your omelet should be located on the opposite edge from the handle. Hold the plate in your left hand and the pan in your right, as Julia shows (grip with your thumb on top). Place the side of the pan against the plate and carefully turn the omelette into it.
10)
You can use two forks to shape it. Brush the omelette with butter and add some chopped parsley.
Part 2. Omelet scrambled
1)
Heat the frying pan high and add oil.
2) Pour in the eggs and with one hand begin to sharply move the pan away from you and towards you, and holding a fork in the other hand, stir the eggs in a circle.
3) Move the eggs to the opposite side of the pan and invert the omelet onto a plate. Give it shape. Sprinkle with chopped parsley.
You can practice moving the pan correctly by pouring beans into it. As you can see, Julia is not very worried about the beauty of the omelette.
Choose any recipe!
Bon appetit!
It is hardly possible to meet at least one person who would not be familiar with such a dish as scrambled eggs. Indeed, what else could be tastier and more satisfying for breakfast? Moreover, it is easy and quick to prepare. Today there are many recipes for scrambled eggs: they are cooked with bacon and tomatoes, in a frying pan and in the oven. This list can be continued endlessly. What is a French fried egg? What are its features and how is it prepared?
Let's answer these questions together.
French scrambled eggs: cooking secrets
The very name of the dish tells us in which country it originated. Yes, France is considered its homeland, and everyone knows how exquisite French cuisine is. Real French-style scrambled eggs are prepared as an omelet and do not have any fluffiness or height, since they are used as a base for the filling. That is why the omelette is rolled immediately in a frying pan into a tube. This dish must be complemented with pieces of toast, which makes it more satisfying.
To make an unforgettable taste and exquisite French omelette, you need to take into account the following subtleties of its preparation:
- There is no need to add milk to a French omelette, as it adds fluffiness to the dish;
- To prepare scrambled eggs, use butter rather than vegetable oil: it is used not only for frying, but is also added to the melted egg mixture;
- eggs cannot be beaten until foam forms, so you need to mix the egg mass with a fork or whisk, and not with a blender;
- practically no spices or herbs are added to French scrambled eggs in order to preserve the dish’s delicate creamy taste;
- Be sure to ensure that the omelette is not overcooked.
Classic French scrambled eggs: recipe
Compound:
- 3 eggs;
- 2 tomatoes;
- 2 pieces of loaf;
- onion head;
- oil - 2 tbsp. l.;
- cheese - 100 g;
- salt.
Preparation:
When cooking scrambled eggs in French, you do not need to cover the pan with a lid so that the dish turns out thin and looks like a pancake.
How to cook scrambled eggs in bread?
Scrambled eggs in bread is an original and very tasty dish that can be served as an appetizer for the holiday table. Moreover, it will not take you much time to prepare it.
Compound:
- eggs - 4 pcs.;
- cheese - 100 g;
- toasts - 4 pcs.;
- oil (it is better to take olive oil) - 3 tbsp. l.;
- some greenery;
- salt.
Preparation:
By the way, you can cut out any shapes, for example, a heart, and you will get an unusual dish.
French omelette: recipe
Compound:
- 4 eggs;
- salt;
- butter - 60 g;
- white pepper.
Preparation:
- First you need to mix the eggs until smooth, and then add salt and pepper.
- Now you should melt 40 g of butter in a separate bowl and slowly pour in the eggs, stirring all the time.
- Melt the remaining butter in a frying pan and pour in the egg mixture.
- When the edges of the omelette begin to turn slightly white, use a special spatula to roll it up to form a tube (usually the frying process takes several minutes).
- Keep the omelette in the pan for about two minutes and turn off the oven.
- Place the omelette on a plate, seam side down.
French omelette with tomatoes and cheese
The classic French omelette is prepared only from eggs and butter, but for the filling you can take any ingredients: ham, cheese, mushrooms, vegetables. Let's look at how to cook an omelette with tomatoes and cheese.
Compound:
- eggs - 4 pcs.;
- tomatoes - 2 pcs.;
- cheese - 50-70 g;
- some walnuts;
- salt.
Preparation:
- As in previous recipes, beat the eggs and add salt.
- The tomatoes need to be cut into cubes and the cheese needs to be grated.
- Nuts should be chopped.
- Melt the butter in a frying pan and pour in the egg mixture.
- As soon as very little liquid remains on the surface of the omelette, you immediately need to lay out the filling: tomatoes, nuts and cheese.
- We roll the omelette into a tube and serve it to the table in the way we already know.
Original fillings for French omelette
As already mentioned, the choice of fillings for a French omelette is quite large. Here are some original fillings experienced housewives offer us:
- green pea;
- mushrooms with sauce;
- potatoes with cheese;
- chopped greens;
- croutons with smoked meats;
- fish with parsley.
The variety of options for preparing scrambled eggs in French allows each housewife to choose the most suitable recipe for herself. Don't be afraid to experiment, add new ingredients, and maybe you'll come up with your own scrambled egg recipe.
