recipe goodness :: mastering julia child’s rolled french omelet #jc100

Julia Child’s Rolled Omelet

“A good french omelet is a smooth gently swelling, golden oval that is tender and creamy inside” — Julia Child 

Julia Child has a very particular way to make an omelet. Through perfected pan tilt technique she promises a light fluffy interior with a beautifully browned exterior, all rolled up into a marvelous breakfast package. I didn’t have her leaning over my shoulder to tell me if I mastered her method correctly, but in the end it tasted and looked good, so that’s all that matters.

Julia Child’s French Omelet

Julia Child’s Rolled French Omelet

7″ non-stick pan
2-3 eggs per omelet
Big pinch of salt
Pinch of pepper
1 tablespoon butter
Garnish or filling, as desired

1.  Proper way to beat eggs: Just before melting the butter in a pan, break the eggs into a mixing bowl and add the salt and pepper. With a table fork, beat the eggs only enough to blend the whites and yolks thoroughly, about 30 sec.
2. Place the butter in the pan and set over very high heat. As the butter melts tilt the pan in all directions to film the sides. When it starts to foam and is at the point of coloring {indicating the pan is the right temperature}, pour in the eggs.
3. Let the eggs settle in the pan 2-3 seconds to form a film of coagulated egg in the bottom of the pan.
4. Grasp the pan handle with both hands and immediately begin jerking vigorously back and forth at a 20 degree angle over the heat.
5. It is the sharp pull of the pan that throws the eggs over the far lip of the pan then back over the bottom surface of the omelet. After several jerks the omelet will start to thicken.
6. A filling should go in at this point if desired.
7. Then increase the angle of the pan to 45 degrees, which will force the egg mass to roll over itself with each jerk of the pan.
8. As soon as the omelet has shaped up, hold it in the angle of the pan for 2-3 seconds to brown up, but no longer. The center of the omelet should remain soft and creamy.
9. Turn the omelet onto a plate with the pan slightly off center so it rolls into the middle of your plate.
10. Garnish with maldon salt, a pat of butter {if you want to stay true to Julia} and some fresh herbs.

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