⅛ teaspoon pepper
⅛ teaspoon salt
1 tablespoon butter (1 more teaspoon later)
1 teaspoon butter
INGREDIENTS – FILLING (OPTIONAL)*
One or more of the following:
2 teaspoons diced herbs – fresh chervil, chives, parsley, or tarragon (½ teaspoon more for garnish)
1½ tablespoons grated cheese – Gruyère, Gouda, or Parmesan
1½ tablespoons diced meat – cooked bacon, ham, or prosciutto
1½ tablespoons combination of the above
* = These ingredients really must be prepared before you start to cook the omelette.
INGREDIENTS – GARNISH
½ teaspoon diced herbs – fresh chervil, chives, parsley, or tarragon
no-stick pan. If you can dedicate this pan to omelettes only, so much the better.
Add eggs, pepper, and salt to mixing bowl. Beat eggs vigorously with fork until for 20 seconds or until whites and yolks are well mixed. Heat pan at high heat. The pan is warm enough when a tiny bit of butter sizzles in it. Add 1 tablespoon butter. Tilt the pan into different directions so as to completely coat the pan, including the sides, with melted butter. When butter just starts turning slightly brown, add eggs.
Let eggs settle for 3 seconds. (You have to careful with this recipe.) Sprinkle in any filling ingredients now. Start yanking the pan vigorously back to you, tilting more steeply each time. (This forces the egg to roll over itself more after each jerk.) Omelette should be creamy, but not viscous. This process takes about 20 seconds.
Cover pan, serving side down, with plate. Hold plate in place with one hand. Turn omelette onto plate. (The bottom side of the omelette should now be facing up.) Use fork to gently finish shaping omelette. Brush omelette with 1 teaspoon butter. Sprinkle omelette with herb garnish.
1) The French Omelette is quite tasty.
2) It also looks like a very thin brick.
3) This is no accident.
4) Culinary archeologists tell us that the pharaohs built the very first pyramids in Ancient Egypt with French-Omelette bricks.
5) Look at that! I spelled the word “archeologists” correctly on the first try. Go me.
6) But these omelette pyramids took forever to build. The worker ate the French omelette as fast as they were made.
7) The completed pyramids proved irresistible to neighboring villagers as well. These pyramids rarely lasted more than a day before they gobbled up all the tasty bricks.
8) Doesn’t that mean the villagers ate quite a bit of food at once?
9) Yes, yes it does.
10) Then didn’t the gluttonous eaters get fat?
11) Yes. Hence the saying “French Omelette pyramids, fat people.”
12) So, succeeding pharaohs tried building pyramids with bread slices. Remember the slogan “Pharaoh Twelve Grain Bread(tm) builds strong pyramids twelve ways.”
13) Of the pharaohs instructed their workers to dry out the bread before using it to construct the pyramids. That worked well until . . .
14) It rained.
15) Pyramid construction kept failing until Sadiski of Saqaara, near Memphis, stumbled over a block of limestone. Yowzer! That hurt. “Limestone ain’t no good for nobody but for pharaohs building pyramids.” Clearly English grammar was not rigorously taught in Ancient Egypt.
16) After the swelling in his ankle went down a light bulb–not yet invented at that time–went on in Sadiki’s brain. Why not quarry the limestone in his backyard?
17) In 2630 B.C,, he pitched the idea of cutting limestone into bricks and then using them to make pyramids to Pharaoh Djosi. Djosi, known as DJ to his subjects, loved the idea. And so, Egypt built the first lasting pyramid.
18) Overtime, Memphis would become famous for barbecue, blues, and rock and roll. The musically talented Djosi would provide the inspiration for millennia of future Djs. Now you know.
– Paul De Lancey, The Comic Chef, Ph.D.
My cookbook, Following Good Food Around the World, with its 180 wonderful recipes, my newest novel, Do Lutheran Hunks Eat Mushrooms, a hilarious apocalyptic thriller, and all my other books, are available on amazon.com.