Tag Archives: Omelet

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

Julia Child's Rolled Omelet

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 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.

Mastering the Art of Julia Child
recipe goodness :: mastering the art of julia child’s chocolate mousse
Do This!: Celebrate Julia Child’s 100th Birthday

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recipe goodness :: know-thy-farmer scrapple omelet

Scrapple Omelet

Scrapple Omelet

Scrapple what? This is a clear case of “I know a guy.” I was hanging out at the greenmarket with Keith from Grazin’ Angus Acres last week and he pulled out this special treat to share. What is it? What do I do with it?

Locally called “everything but the oink,” scrapple is typically made of hog offal, such as the head, heart, liver, and other scraps, which are boiled with any bones attached to make a broth. Once cooked, bones and fat are discarded, the meat is reserved, and  cornmeal is boiled in the broth to make a mush. The meat, finely minced, is returned to the pot and seasonings, typically sage, thyme, savory, black pepper, and others, are added. The mush is formed into loaves and allowed to cool thoroughly until set.


With my know-thy-farmer treasure in hand, I marched home, pulled out a pan, cut a few 1/4-inch slices and pan fried the scrapple until it formed a lovely crust. The result? Better than bacon! It’s crispy, salty, meaty — exactly the partner you want for your eggs. If you can manage to find some scrapple from a local farmer or friendly butcher, I highly recommend giving it a try — this puts Jimmy Dean to shame.

Know-Thy-Farmer Scrapple Omelet

Individual serving

2-3 1/4-inch slices of scrapple
olive oil
2 eggs
salt and pepper to taste
chives or parsley for garnishing

  1. Cut 2-3 1/4-inch slices of scrapple and add them to a warm pan with a drizzle of olive oil. Leave whole or break up into smaller pieces, but continue to turn, getting both sides crispy.
  2. Whisk two eggs with salt and pepper and add to the pan once the scrapple is crisp.
  3. Using a rubber spatula, create small holes in the middle of the omelet to let the liquid go to the bottom to cook.
  4. Once the egg starts to firm, flip the omelet by sliding onto a plate and turning over back into the pan.
  5. Cook until both sides are cooked through and then serve with a sprinkle of maldon salt and fresh herbs.

All About the Incredible Edible:
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Secret DiLaura Family Frittata with Sweet Italian Sausage
How To Cook The Perfect Sunny Side-Up Egg
How to Cook the Perfect 8.5 Minute Egg
How to Cook the Perfect Poached Egg {with Ramp Butter!}
Inside-Out Scotch Eggs w/ Ground Lamb, Harissa Yolk & Panko Gremolata
Southern Breakfast Egg Casserole
Wild pokeweed {or Aspargus} and field garlic breakfast tart  

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