Sunday, January 20, 2013

French Omlette Recipe

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My Good friend Pat gave me this cookbook called "Cooking Magic Recipes" and it has a copywrite of 1955, 1954, published by the Culinary Arts Institute in Chicago, Illinois. The whole thing is actually a collection of several different cookbooks all in one. The first one is named "Quick Dishes" Some of the contents are: It's smart to be careful, Appetizers, Soups, Bread in Many Ways, Breads, Meat, Fish, Poultry & Main Dishes, Eggs, How to Cook Vegetables, Vegetables, Salads, Salad Dressings, Sauces, Desserts, Baking Mixes, and Beverages.  I thought I'd share a recipe from here and start with the Quick Dishes, for the woman in a hurry. 
 
I thought I'd do this one, because I've never really gone by a recipe for omelets, just throw things together and go, but this looked like I could learn how to do one.
 
French Omelet:
 
Set out an 8 to 10 in. skillet. Beat together until well blended but not foamy
6 eggs, 6 T milk or water, 3/4 tsp salt, 1/3 tsp pepper
 
Heat skillet until just hot enough to sizzle a drop of water. Melt in skillet
3 T butter or margerine
 
Pour egg mixture into skillet and reduce heat.  As edges of omelet begin to thicken, with a spoon or fork draw cooked portions toward center to allow uncooked mixture to flow to bottom of skillet. Shake and tilt skillet as neccessary to aid flow of uncooked eggs. Do not stir.
 
When eggs no longer flow but surface is still moist, the heat should be increased to brown quickly the bottom of omelet.  Loosen eges carefully and fold in half. slide omelet onto a warm serving platter.  If desired, fill omelet before folding with diced or shredded cooked meat or vegetables.  4-6 servings
 
Note: I always use olive oil to cook in the skillet.
Lots of times I'll add salsa on top and put it in a flour tortilla with sour cream, and jalapeno peppers. We eat eggs a lot for breakfast, so it's either fried eggs sunny side up, omelet or hardboiled. Mark eats fried eggs to most. I grew up flipping them over, but I find it less likely to bust the yellow if you just fry them long enough to get a skim over the top. Cooking it on low is the key with a cover on it.
Happy cooking! 
 
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