Скачать с ютуб Classic French Omelette | Jock Zonfrillo в хорошем качестве

Classic French Omelette | Jock Zonfrillo

Ah… the classic French omelette. It takes me back to my old apprentice days. Traditionally the eggs are completely unbrowned and just firm enough to hold the soft buttery curds inside. I learnt this technique the hard way so you don’t have to. ---------------------------------------- INGREDIENTS 4 jumbo eggs salt white pepper grapeseed oil ---------------------------------------- METHOD Use a fork to mix eggs and salt in a bowl until fully combined but not aerated. Allow to sit for one minute while you heat your pan over medium heat with a splash of grapeseed oil. Once the oil is beginning to ripple, add eggs. Quickly use your fork to move eggs around the pan, keeping the eggs smooth and preventing browning. Once the eggs are half-cooked (this should only take 30 seconds), remove from heat and allow the egg to set on the surface of the pan. Add pepper to the centre of the eggs then fold into a crescent shape. Transfer to a plate and use a paper towel to adjust its shape.