Following on from how to make The Perfect Omelet and a recipe for Puffy Omelet, here is a recipe for making a plain French Omelet.
The difference between the Puffy Omelet and French Omelet is the method of mixing. One requires the egg yolk and whites to be beaten separately (puffy) , in the other they are beaten together (French).
French Omelet
Ingredients
Method
Beat the eggs only until the yolks and whites are well mixed. Add the liquid and the seasonings. Heat an omelet pan or heavy frying pan, melt the butter in it, and when hot pour in the omelet mixture. Cook over low heat, lifting carefully from the sides to allow the liquid to run down until the whole is lightly cooked and of a creamy consistency. Increase the heat to brown the omelet, fold and turn out on to a hot platter. Serve at once, garnished as desired.
