Ingredients:
— beaten and seasoned eggs
— 150 grams butter or oil
— melted butter
Method:
(1) Heat the omelette pan.
(2) Add the butter and when hot but before it begins to change colour add the mixture.
(3) Distribute the mixture around the complete base of the pan with the back of a fork — do not use the points as this will scratch the base of the omelette pan. Fold in the mixture as it sets on the sides.
(4) Whilst cooking continue to distribute the mixture with the fork, at the same time shaking the pan backward and forward, keeping the base of it on the cooker.
(5) When it is set remove from the heat, slightly ült the pan and fold the omelette with the inside of the fork away from the handle to the leading edge of the pan. Bring in the extreme ends with the fork, still using the inside of the fork, to form an oval shape and bring the join to the center by hitting the handle of the pan with the side of the hand. Return to the heat to set if necessary, adding a little butter to the leading edge of the pan.
(6) Turn out onto a dish by resting the omelette pan on the
129 leading edge and bringing up the handle until the omelette is turned over into the centre of the dish.
(7) Reform the omelette if necessary by covering it with a clean cloth and reshaping with the hands.
(8) Brush the surface with melted butter and serve.
Service:
Serve on a warm plate or shallow oval earthenware dish, or on a silver or stainless steel fiat dish.
Description of the completed omelette:
(1) The omelette should be placed in the centre of the dish, evenly shaped with the surface glistening and light golden in colour.
(2) It should be an even oval or cigar shape with the ends neatly pointed.
(3) The colour of the omelette itself depends on the freshness and quality of the eggs used. The top surface may either be very lightly and evenly coloured over the centre area, or have hardly any colour at all.
(4) It should be soft in texture, referred to as baveuse (meaning “soft textured”).
(5) It should be correctly seasoned.
(6) There should be no white streaks to indicate that the mixture has not been thoroughly beaten.
(7) There should be no seepage of liquid egg mixture from the omelette into the dish.