Friday, February 26, 2010

Fire! And Eggs.

Today I made my first Julia Child-style French omelette and started my first kitchen fire. Don't worry--everyone and everything is fine. There's a little scorch mark on the lid that I used to suffocate the fire. Apparently, I need to clean the black catcher things under the heating elements more often. Superheat them, add spattering butter, and you've got yourself a fire. Thank goodness I'm having a calm, level-headed day.

Back to the omelette. I made l'omelette brouillee, or scrambled omelette, which sort of turned into l'omelette roulee, or rolled omelette, because I blanked out on the omelette process in the heat of the moment and had to improvise. I would call my result a brown-butter omelette, because the heat was so high my butter browned in seconds, and the outside of the omelette was more brown than yellow--perhaps a bit firmer than Julia would like, but with a custardy center, so I did something right. Either way, it was delicious. Seasoned with salt and pepper, with a few chives snipped in (I had them leftover from potage parmentier and I hate to let fresh herbs go to waste.)

Omelette-making is fast and furious. 20-30 seconds, and that sucker's done. High heat, which I'd never really used for eggs--I usually take mine scrambled, low and slow until they resemble a cream sauce, no extra fat necessary. But that isn't the French way, apparently, though the results taste very French to me. I see the point, though. The high heat creates a nice exterior to your omelette--much more aesthetically pleasing than a heap of scrambled eggs--while the center stays creamy. It's nothing like an omelette at Denny's. Nothing like anything I've eaten at a restaurant, ever. It doesn't require loads of ham and cheddar cheese and all the extras restaurants throw in. It's a more pure expression of the egg, which I'm learning is a much more delicious protein than I gave it credit for.

The incredible, edible egg--but not rubbery. Who woulda thunk it?

1 comment:

  1. I normally either fry eggs of scramble them slow like you described. I'm going to have to give the Julia Child method a try!