Classic French Omelette Project
… as i have likely mentioned before, my pandemic project was to master the making of a classic french omelette… i am getting pretty good at it…
… a fissure on the top, not ideal… otherwise, good form…
06 The Classic French Omelette Learning Curve:
… i make classic French omelettes on an almost daily basis in an attempt to develop my skill to the near perfect level… i have been doing this since last October and am getting pretty good at it…
… i complicated my quest by refusing to use a non-stick skillet, which are generally bad for the environment…
… after a great deal of research and trial and error, I bought an Iwachu large iron omelette pan… it was factory seasoned and largely non-stick out of the box, though instructions recommended the application of an appropriate food oil before first use, which i did…
… frequently, my omelettes have been sticking in the middle of the pan which is not a big problem, but i was trying to figure out why…
… making omelettes in a cast iron pan is a matter of a well seasoned pan and knowing how hot to get the pan before adding butter then eggs… i have it down to the point that i time the heating up of the pan… 3.5 minutes at medium heat on the large burner has been the routine…
… it occurred to me that the pan might not be getting hot enough in the middle of the pan, so i increased the preheat time to 4 minutes…
… no sticking this morning…
… i will repeat for the next several days to make sure that was the problem…
… a photograph of this morning’s omelette…
📷 🍽
06 Pandemic Skill
… my wife chose sourdough bread, i chose the classic French omelette… it has taken about eight months but this morning i produced a near perfect omelette… i have complicated the mission by refusing to use a nonstick skillet, trying both carbon steel and cast iron, eventually ordering the specialized Japanese pan the omelette in the pic is presented in…