The French are said to know a lot about wine and women. And also in various dishes. Well, about the frog legs, we will probably be ignorant this time, but with pleasure we will prepare and try a very successful national version of the omelet.
French omelet - general principles of cooking
• French omelette is prepared only by pouring mass into a pan. It must be covered with a non-stick coating, but if there is a massive cast-iron frying pan with sloping edges, then there is no better option for dishes. For a serving of such an omelet of three eggs, a pan with an internal diameter of about 20 cm is suitable.
• A feature of the French version of omelet is the correct composition of the egg mass and its frying in a pan.
• Omelette mass is prepared only from eggs. Milk or other products are rarely added to it. The eggs are seasoned with ground pepper, then salted and thoroughly shaken. They do not need to be whipped until foam, the main thing is that the base be homogeneous.
• Fry a French omelet with minimal heat, pouring the egg mixture into a well-heated butter. Often, part of the oil is introduced into the omelette mass. In the process of cooking, the pan is not covered with a lid, otherwise it will turn out something more similar to a magnificent souffle.
• A French omelet is considered ready when its edges begin to lighten, but the center of the dish remains slightly liquid. At this moment, they roll it up and put it on a plate. If the dish is prepared with the filling, then the dish is fried stronger, and be sure to make sure that its bottom does not burn.
• In the French omelet filling, you can put any products that are harmoniously combined with each other: vegetables, fish, fresh herbs, sausages and mushrooms. Spread the filling in the center of the finished omelet "cake" and wrap free edges on it. Any stuffing is always sprinkled with chopped cheese.
• Wrapped omelette is slightly warmed up so that the cheese melts well and only after that it is transferred onto a plate, laying seam down. Garnish with fresh vegetables.
A simple recipe - classic French omelettes
Ingredients:
• 50 gr. butter;
• three eggs.
Cooking method:
1. Put butter in a suitable size and wall thickness pan and place on low heat. The oil should melt completely, but should not be warmed up strongly.
2. While the butter is being heated, break the eggs into a small bowl and blot well. Beat to lush foam, it is not necessary, it is enough to bring to a uniform consistency.
3. Intensively stirring the eggs, pour almost all the oil into them with a thin stream. A little melted butter should be left in the pan, it is useful for frying.
4. Pour a little salt into the egg mass, slightly pepper and mix thoroughly.
5. Pour the prepared mixture into the pan in which the oil was left, and set the minimum heat.
6. When the edges turn white, lift with a spatula for one, the lightest edge and carefully wrap in the form of a roll.
7. Carefully lay the rolled omelet on a plate, laying it with the seam down, and serve.
French omelette stuffed with vegetables and mushrooms
Ingredients:
• 50 gr. bacon
• half of bell pepper;
• small tomato;
• 50 gr. cheese - "Russian" or "Dutch";
• four small champignons;
• half of the middle onion;
• a small clove of garlic;
• three feathers of green onions;
• eggs - 3 pcs.;
• 72% butter - 40 gr.
Cooking method:
1. In a frying pan over low heat, heat thin slices of bacon until the fat is melted out of them.
2. Add lightly chopped onions and lightly let it simmer over low heat.
3. Without waiting for browning, put mushrooms and chopped pulp of bell pepper in the same way into the softened onion.
4. Slightly salt the stuffing, season with white ground pepper, squeeze the garlic into it with a press and, constantly stirring, bring to readiness, softness of mushroom and vegetable slices.
5. In a separate pan, slowly (at a minimum of temperature) melt the butter and gently pour the eggs, which are mixed with salt, into it.
6. Bring the omelet over low heat to lighten its edges and center the cooked roast.
7. Sprinkle finely shredded cheese on top of the filling and wrap the free edges on it.
8. Carefully transfer the finished dish over the edge of the pan to the dish or plate and serve hot to the table.
French omelet - "Hostess", with champignons
Ingredients:
• two eggs;
• 25 ml of pasteurized milk;
• a large spoon of butter;
• fresh champignons - three small mushrooms;
• leek - 1 pc.;
• three lettuce leaves;
• a quarter of red bell pepper;
• "Dutch" cheese - 40 gr.
Cooking method:
1. Cut the leek into thin rings and the mushrooms into slices. Grind cheese on a coarse grater.
2. Thoroughly rinse the lettuce leaves with water and wipe dry with a towel.
3. In a dry frying pan over low heat, simmer the onions for a couple of minutes, then add the mushrooms, wait for the complete evaporation of the juice released from them, and put everything in a plate.
4. In small thin strips cut one lettuce leaf and pulp of bell pepper.
5. Beat eggs and milk, add a little ground pepper to the mixture, add salt to your taste. Pour the chopped lettuce to the eggs and mix thoroughly.
6. Melt the butter in a frying pan well and carefully pour the eggs mixed with greens into it.
7. When the edges of the omelet change color, and its middle is still slightly liquid, put the mushroom filling in the center and gently smooth it to the edges.
8. Sprinkle mushrooms with coarsely grated cheese. Lay out the remaining lettuce leaves from one edge of the filling. Gently lay strips of sweet pepper on them and fold the omelet in half.
French ham omelette
Ingredients:
• four eggs;
• 60 grams of hard cheese;
• 50 grams of boiled ham;
• a tablespoon with a slide of butter or heavy cream.
Cooking method:
1. Break the eggs into a deep bowl and pierce the yolks with a fork. Pour a little salt and shake the egg mass well, making it even. For flavor, you can add a little freshly ground black pepper in a mortar.
2. Cut the ham in centimeter cubes, grate the cheese on a medium or large grater.
3. Put oil in a pan and set it to simmer on low heat.
4. When the fat begins to crackle, pour the loosened eggs into it and leave to cook on the previous heating.
5. During cooking, periodically move the already baked portion from the walls of the pan to the center.
6. When the whole mass is well baked, sprinkle half of it with a portion of crushed cheese. Lay the ham cubes evenly on it and cover with the remaining cheese chips.
7. Cover the ham stuffing with the free part of the omelet, soak the dish in the pan for another half a minute and transfer to a plate.
8. When serving, a hot dish can also be sprinkled with cheese on top.
French omelet with red fish and tomatoes
Ingredients:
• slightly salted red fish - 50 gr.;
• three large eggs;
• 30 grams of "Russian" cheese;
• medium-sized meaty tomato;
• 30 gr. cream or butter;
• fresh herbs for serving - to taste.
Cooking method:
1. Cut red fish and tomato into small cubes, the size of the ribs no more than 0.5 cm, rub the cheese on a fine vegetable grater. Combine the fish with cheese and tomatoes, mix.
2. For eggs broken into a bowl, pierce the yolks. Season the eggs with ground pepper, add a small pinch of salt and chat.
3. Pour non-boiling, well-melted butter into the egg mixture and mix thoroughly with a fork, bringing to uniformity.
4. Pour the mixture into the pan on which the butter was heated and place it on moderate heat.
5. When the upper part is firm enough, and the lower part is well grasped, put on its center a strip of fish mixed with tomatoes and cheese.
6. Carefully lifting the free edges with a spatula, wrap them on the filling, warm the omelet for at least 30 seconds, so that the cheese begins to melt and transfer the omelet to a plate.
7. Garnish the dish with fresh herbs and serve.
French omelet stuffed with feta cheese, vegetables and mushrooms
Ingredients:
• fresh milk (or just very fatty) - 100 ml;
• four eggs;
• 50 gr. salted feta cheese;
• three branches of fresh dill;
• "Kostroma" cheese - 50 gr.;
• a small tomato;
• four young champignons;
• three tablespoons of frozen oil;
• small bell peppers;
• spices to taste.
Cooking method:
1. Release the eggs into a deep bowl and pierce the yolks. Add a tea of refined oil, pour in all the milk, season with spices, lightly salt and thoroughly shake.
2. Pour the oil into the warmed up speed, evenly distribute the fat throughout the bottom, pour the egg mixture on it.
3. At a low temperature, without covering, bake until fully cooked and carefully transfer to a plate.
4. Grate cheese and hard cheese into small chips, chop finely chopped fresh herbs. Finely chop the cubes, chop the tomatoes, finely chop the onion and pulp of the bell pepper.
5. Sliced mushrooms in small slices, along with pepper, fry in warmed vegetable oil.
6. Lay out all the components of the filling on half an omelet, and cover with its free half.
7. Carefully transfer to a pan and heat it at a minimum temperature on both sides, for three minutes each. It is advisable to cover the pan with a lid so that the cheese melts better.
French omelette - cooking tips and tricks
• It will be easier to bring the egg mass to uniformity if you pierce the egg yolks with a sharp tableware, such as a fork or knife, before blasting.
• To make the French omelet fried more evenly, move the ready-made portion from the sides of the pan to the center during frying.
• Cheese in the filling to melt is better and much faster if warmed up under the lid.
• Do not pour the omelet into boiling oil in a pan; the dish is guaranteed to burn.
