French Omelet

Omelets may be described as sophisticated scrambled eggs.The first part of the technique is similar to that for making scrambled eggs. But the similarities end there, and the omelet emerges from the pan not as a shapeless pile of curds but an attractive oval with a light, delicate texture.

Two elements are necessary for making omelets: 1. High heat.This seems like a contradiction to our basic principle of low-temperature egg cookery. But the omelet cooks so fast that its internal temperature never has time to get too high.

Continue reading here: Rocedure for Conditioning an Omelet

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