When I first visited France in 1980 as a student in Tours, it seemed that omelettes were served in every café or small restaurant. Maybe it's a regional difference, but I haven't noticed them on menus that much in Rodez.My omelettes used to be huge disappointments, always too dry and never as attractive as I had hoped. I have finally, though, perfected an omelette method that consistently satisfies my family.
These are my omelette principles:
1. I have stopped trying to make a picture-perfect omelette -- I just focus on the consistency and the taste.
2. My big problem with omelettes was always the folding over, as they do in the States, or turning the entire omelette over, which seems more frequent in France. I have dropped even attempting this. Once my omelette has firmed up on the bottom, I turn it over in four quarters - since there are four of us in the family, this is the way it ends up anyway!
3. A lot of French omelettes are served baveuses (literally:"drooling") or runny, but nobody in my family likes that -- but we don't want them overcooked either. The secret to getting the soft and moist quality we want is stopping the heat and covering the omelette very shortly after turning the four parts over.
4. How soon is "very shortly?" The second the omelette looks cooked on the top but is still "drooling" on the bottom, I ruthlessly turn off the flame -- I used to wait a fatal minute too long, which led to the dreaded dry omelette. The omelette finishes setting up all by itself, and turns out moist but not runny.
By the way, the above is one of my family's favorites: une omelette aux pommes de terre. It's a great way to use a few leftover cooked potatoes. I sauté onions and sometimes ham or lardons, add the potatoes sliced or cubed, then the omelette mixture. Simple and delicious.
What's your favorite everyday omelette?
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