The simplest French omelet. French omelette: several interesting recipes French omelette - general principles of preparation

Many of you probably already know how to cook an omelette, but today we will share with you a recipe for a French omelette.

First of all, you should know a few rules: a French omelette is prepared from 2 - 4 eggs, which need to be beaten well and fried properly. The filling of an omelet can be completely varied. We recommend trying chives with goat cheese.

Among the fillings you can find chicken liver, ham, sautéed spinach, ratatouille and many different cheeses.

Chefs and food lovers take the preparation of omelette very seriously: it must be small and properly fried. There are even separate pans for omelettes.

See the photo, read the text and cook with us!

Our French omelette recipe:

Take 2 - 4 eggs and mix them with salt.

Heat skillet to medium-high heat. You can use clarified butter or any other butter. Melt the butter in a frying pan.

Once you pour the eggs into the pan, start vigorously stirring them in the pan with a rubber spatula. This way your omelette will be very fluffy.

Once you see that the eggs have some structure but are still soft and gooey, lower the temperature, add the filling and start rolling the omelet into a log right in the pan.

There are many ways to fold a French omelette, but this technique is the simplest: first, take a plate and place it next to the pan. Take the pan by the handle from the bottom and tilt it slightly.

Tilt the pan, and use a spatula to roll up the edge of the omelette that is closest to the handle of the pan, and thus the omelette itself will begin to roll directly onto the plate in the form of a roll.

The main thing is that it does not fall out in the form of a plate.

Of course, you can use your own methods. Bon appetit!

"Friends, this is something! It looks very tender, but it tastes even more tender!!! It's hard to believe that there is nothing else in there besides eggs and butter! no milk, no cream... and you don’t need to whip it crazy... that’s what it’s like, French cuisine! In general, I am incredibly glad that I found such a chic recipe for a gourmet dish, I will cook it again and again... I will be glad if you like this omelette too! Source: Big Culinary Dictionary, issue 136 dated March 13, 2006"

• eggs - 3 pcs. (room temperature)
• drain butter - 50 g
• salt, pepper (white) - to taste

You can practice moving the pan correctly by pouring beans into it. As you can see, Julia is not very worried about the beauty of the omelette.
Choose any recipe!

Bon appetit!

It is hardly possible to meet at least one person who would not be familiar with such a dish as scrambled eggs. Indeed, what else could be tastier and more satisfying for breakfast? Moreover, it is easy and quick to prepare. Today there are many recipes for scrambled eggs: they are cooked with bacon and tomatoes, in a frying pan and in the oven. This list can be continued endlessly. What is a French scrambled egg? What are its features and how is it prepared?

Let's answer these questions together.

French scrambled eggs: cooking secrets

The very name of the dish tells us in which country it originated. Yes, France is considered its homeland, and everyone knows how exquisite French cuisine is. Real French-style scrambled eggs are prepared as an omelet and do not have any fluffiness or height, since they are used as a base for the filling. That is why the omelette is rolled immediately in a frying pan into a tube. This dish must be complemented with pieces of toast, which makes it more satisfying.

To make an unforgettable taste and exquisite French omelette, you need to take into account the following subtleties of its preparation:

• There is no need to add milk to a French omelette, as it adds fluffiness to the dish;
• To prepare scrambled eggs, use butter rather than vegetable oil: it is used not only for frying, but is also added to the melted egg mixture;
• eggs cannot be beaten until foam forms, so you need to mix the egg mass with a fork or whisk, and not with a blender;
• practically no spices or herbs are added to French scrambled eggs in order to preserve the dish’s delicate creamy taste;
• Be sure to ensure that the omelette is not overcooked.

Classic French scrambled eggs: recipe

Compound:

• 3 eggs;
• 2 tomatoes;
• 2 pieces of loaf;
• onion head;
• oil - 2 tbsp. l.;
• cheese - 100 g;
• salt.

Preparation:

When cooking scrambled eggs in French, you do not need to cover the pan with a lid so that the dish turns out thin and looks like a pancake.

How to cook scrambled eggs in bread?

Scrambled eggs in bread is an original and very tasty dish that can be served as an appetizer for the holiday table. Moreover, it will not take you much time to prepare it.

Compound:

• eggs - 4 pcs.;
• cheese - 100 g;
• toasts - 4 pcs.;
• oil (it is better to take olive oil) - 3 tbsp. l.;
• some greenery;
• salt.

Preparation:

By the way, you can cut out any shapes, for example, a heart, and you will get an unusual dish.

French omelette: recipe

Compound:

• 4 eggs;
• salt;
• butter - 60 g;
• white pepper.

Preparation:

1. First you need to mix the eggs until smooth, and then add salt and pepper.
2. Now you should melt 40 g of butter in a separate bowl and slowly pour in the eggs, stirring all the time.
3. Melt the remaining butter in a frying pan and pour in the egg mixture.
4. When the edges of the omelette begin to turn slightly white, use a special spatula to roll it up to form a tube (usually the frying process takes several minutes).
5. Keep the omelette in the pan for about two minutes and turn off the oven.
6. Place the omelette on a plate, seam side down.

French omelette with tomatoes and cheese

The classic French omelette is prepared only from eggs and butter, but for the filling you can take any ingredients: ham, cheese, mushrooms, vegetables. Let's look at how to cook an omelette with tomatoes and cheese.

Compound:

• eggs - 4 pcs.;
• tomatoes - 2 pcs.;
• cheese - 50-70 g;
• some walnuts;
• salt.

Preparation:

1. As in previous recipes, beat the eggs and add salt.
2. The tomatoes need to be cut into cubes and the cheese needs to be grated.
3. Nuts should be chopped.
4. Melt the butter in a frying pan and pour in the egg mixture.
5. As soon as very little liquid remains on the surface of the omelette, you immediately need to lay out the filling: tomatoes, nuts and cheese.
6. We roll the omelette into a tube and serve it to the table in the way we already know.

Original fillings for French omelette

As already mentioned, the choice of fillings for a French omelette is quite large. Here are some original fillings experienced housewives offer us:

• green pea;
• mushrooms with sauce;
• potatoes with cheese;
• chopped greens;
• croutons with smoked meats;
• fish with parsley.

The variety of options for preparing scrambled eggs in French allows each housewife to choose the most suitable recipe for herself. Don't be afraid to experiment, add new ingredients, and maybe you'll come up with your own scrambled egg recipe.

Classic French omelette

A classic omelette should be aromatic and tender, and without a crispy crust. And it’s also important to “roll your lip” correctly.

Preparing the omelette:

Such an omelet is not prepared immediately for a large family. Only in portions and using no more than 3 eggs per serving. Break the eggs and beat them well with salt and pepper. And beat with a fork so that there are no “strands of protein” left in the mass. To make the task easier, you can add finely chopped herbs to the eggs.

Place a frying pan with a non-stick coating and shallow sides with a diameter of 22 cm over medium heat. The frying pan needs to be heated, not hot. Melt 1 tablespoon of butter in a frying pan. When the oil begins to foam, you need to pour in the egg mixture and distribute it evenly over the entire surface of the pan.

Fry the omelette over medium heat for 10 seconds, and then quickly stir the egg mass with a vetch or spatula, while shaking the pan. The egg mass should be distributed evenly throughout the pan and without gaps. Cook for another 20 seconds - during this time the mass should set slightly and form a thin bottom layer. And the top of the omelette should be moist (even very moist).

Without removing the frying pan from the heat, take it (the frying pan) by the handle and lift it at an angle of 45 degrees - as a result of this lifting, most of the egg mass will move in the direction opposite to the handle. Hold for 10 seconds.

Using a fork or spatula, quickly pry the edges of the omelette, separate the edges from the pan and fold the top edge into the middle of the omelette.

Grab the handle of the frying pan so that your fingers close on top of the handle, tilt it and tap the frying pan on the table (or stove) so that the omelette moves slightly. It is the “moved part” that is called the lip. This is the lip you need to wrap in the middle of the omelet. Then place the omelette (seam side down) on a warm plate.

The French are said to know a lot about wine and women. And also in various dishes. Well, we’ll probably remain in the dark about frog legs this time, but we’ll be happy to cook and try a very successful national version of the omelette.

French omelet - general principles of preparation

The French omelette is prepared only by pouring the mixture into a frying pan. It must be coated with a non-stick coating, but if you have a massive cast-iron frying pan with sloping edges, then you won’t find a better option for cookware. For a portion of this three-egg omelette, a frying pan with an internal diameter of about 20 cm is suitable.

The peculiarity of the French version of the omelet lies in the correct composition of the egg mass and its frying in a frying pan.

Omelette mixture is prepared only from eggs. Milk or other products are rarely added to it. The eggs are seasoned with ground pepper, then added some salt and thoroughly beaten. There is no need to beat them until foamy, the main thing is that the base is homogeneous.

Fry the French omelette with minimal heat, pouring the egg mixture into well-heated butter. Often some of the oil is added to the omelette mixture. During the cooking process, do not cover the pan with a lid, otherwise you will end up with something more like a fluffy soufflé.

A French omelette is considered ready when its edges begin to lighten, but the center of the dish remains slightly runny. At this point, it is rolled up and transferred to a plate. If the dish is prepared with filling, then the dish is fried more intensely, and be sure to ensure that the bottom does not burn.

The filling of a French omelet can be filled with any products that are harmoniously combined with each other: vegetables, fish, fresh herbs, sausages and mushrooms. The filling is placed in the center of the finished omelette “crust” and the free edges are folded over it. Any filling is always sprinkled with shredded cheese.

The wrapped omelette is slightly heated so that the cheese melts well and only then transferred to a plate, seam side down. You can serve fresh vegetables as a side dish.

A simple recipe - a classic of French omelettes

Ingredients:

50 gr. butter;

Three eggs.

Cooking method:

1. Place butter in a frying pan of suitable size and wall thickness and place on low heat. The butter should melt completely, but do not heat it too much.

2. While the oil is heating, crack the eggs into a small bowl and whisk well. There is no need to beat until fluffy foam, just bring to a uniform consistency.

3. While stirring the eggs vigorously, pour almost all the oil into them in a thin stream. Leave a little melted butter in the pan; it will be useful for frying.

4. Pour just a little salt into the egg mixture, lightly season and mix thoroughly.

5. Pour the prepared mixture into the frying pan in which the oil was left and set the heat to minimum.

6. When the edges turn white, lift them with a spatula by one of the lightest edges and carefully roll them up into a roll.

7. Carefully transfer the folded omelette to a plate, seam side down, and serve.

French omelette stuffed with vegetables and mushrooms

Ingredients:

50 gr. bacon;

Half a bell pepper;

Small tomato;

50 gr. cheese - “Russian” or “Dutch”;

Four small champignons;

Half a medium onion;

Small clove of garlic;

Three feathers of green onions;

Eggs - 3 pcs.;

72% butter - 40 gr.

Cooking method:

1. Heat thin pieces of bacon in a frying pan over low heat until the fat has rendered out.

2. Add the finely chopped onion and lightly simmer it over low heat.

3. Without waiting for browning, add mushrooms cut into small cubes and chopped bell pepper pulp in the same way to the softened onion.

4. Lightly salt the filling, season with ground white pepper, press the garlic into it and, stirring constantly, bring the mushroom and vegetable pieces until cooked and soft.

5. In a separate frying pan, slowly (at a minimum temperature) melt the butter and carefully pour the eggs, scrambled with salt, into it.

6. Bring the omelette over low heat until its edges lighten and place the prepared fry in the center.

7. Sprinkle finely grated cheese on top of the filling and fold the free edges over it.

8. Carefully transfer the finished dish over the edge of the frying pan into a dish or plate and serve hot.

French omelette - “Hostess”, with champignons

Ingredients:

Two eggs;

25 ml pasteurized milk;

Large spoon of butter;

Fresh champignons - three small mushrooms;

Leek - 1 pc.;

Three lettuce leaves;

Quarter red sweet pepper;

. "Dutch" cheese - 40 gr.

Cooking method:

1. Cut the leeks into thin rings and the mushrooms into slices. Grind the cheese on a coarse grater.

2. Rinse the salad leaves thoroughly with water and wipe each one dry with a towel.

3. In a dry frying pan over low heat, simmer the onion for a couple of minutes, then add the mushrooms, wait until the juice has completely evaporated, and put everything on a plate.

4. Cut one lettuce leaf and the pulp of the bell pepper into small thin strips.

5. Beat eggs and milk, add a little ground pepper to the mixture, add salt to your taste. Add chopped lettuce to the eggs and mix thoroughly.

6. Melt the butter well in a frying pan and carefully pour the eggs mixed with herbs into it.

7. When the edges of the omelet change color and its middle is still slightly liquid, place the mushroom filling in the center and carefully smooth it towards the edges.

8. Sprinkle the mushrooms with coarsely grated cheese. Place the remaining lettuce leaves on one edge of the filling. Carefully place strips of sweet pepper on them and fold the omelette in half.

French omelette with ham filling

Ingredients:

Four eggs;

60 grams of hard cheese;

50 grams of boiled ham;

A heaping tablespoon of butter or heavy cream.

Cooking method:

1. Break the eggs into a deep bowl and pierce the yolks with a fork. Add a little salt and whisk the egg mixture well until smooth. For flavor, you can add a little freshly ground black pepper in a mortar.

2. Cut the ham into centimeter cubes and grate the cheese on a medium or coarse grater.

3. Place oil in a frying pan and heat over low heat.

4. When the fat begins to crackle, pour in the scrambled eggs and leave to cook at the same heat.

5. During the cooking process, periodically move the already baked part away from the walls of the pan towards the center.

6. When the whole mass is well baked, sprinkle half of it with some shredded cheese. Place the ham cubes evenly on it and cover with the remaining cheese shavings.

7. Cover the ham filling with the free part of the omelette, keep the dish in the pan for another half a minute and transfer to a plate.

8. When serving, the hot dish can be additionally sprinkled with cheese on top.

French omelette with red fish and tomatoes

Ingredients:

Lightly salted red fish - 50 gr.;

Three large eggs;

30 grams of “Russian” cheese;

Small, fleshy tomato;

30 gr. cream or butter;

Fresh herbs for serving - to taste.

Cooking method:

1. Cut the red fish and tomato into small cubes, rib size no larger than 0.5 cm, grate the cheese on a fine vegetable grater. Combine fish with cheese and tomatoes, stir.

2. Pierce the yolks of the eggs broken into a bowl. Season the eggs with ground pepper, add a small pinch of salt and whisk.

3. Pour non-boiling butter, well melted in a frying pan, into the egg mixture and stir thoroughly with a fork until smooth.

4. Pour the mixture into the frying pan in which the oil was heated and place it over moderate heat.

5. When the top part becomes hard enough and the bottom is well set, place a strip of fish mixed with tomatoes and cheese on its center.

6. Carefully lifting the free edges with a spatula, fold them over the filling, heat the omelet for at least 30 seconds until the cheese begins to melt and transfer the omelet to a plate.

7. Garnish the dish with fresh herbs and serve.

French omelette stuffed with cheese, vegetables and mushrooms

Ingredients:

Fresh milk (or just very fatty) - 100 ml;

Four eggs;

50 gr. lightly salted cheese;

Three sprigs of fresh dill;

. “Kostromskoy” cheese - 50 gr.;

Small tomato;

Four young champignons;

Three tablespoons of frozen butter;

Small sweet pepper;

Spices - to taste.

Cooking method:

1. Release the eggs into a deep bowl and pierce the yolks. Add a teaspoon of refined oil, pour in all the milk, season with spices, lightly salt and shake thoroughly.

2. Pour oil into a heated pan, distribute the fat evenly over the entire bottom, pour the egg mixture onto it.

3. At low temperature, without covering with a lid, bake until fully cooked and carefully transfer to a plate.

4. Grate the cheese and hard cheese into small shavings, finely chop the fresh herbs. Finely dice the tomatoes, thinly chop the onion and the pulp of the bell pepper.

5. Fry the champignons, cut into small slices, together with peppers in heated vegetable oil.

6. Place all the filling ingredients on half of the omelette, and cover with the free half.

7. Carefully transfer to a frying pan and heat it at minimum temperature on both sides, three minutes on each. It is advisable to cover the pan with a lid so that the cheese melts better.

French omelette - cooking tricks and useful tips

It will be easier to bring the egg mass to homogeneity if you pierce the egg yolks with a sharp utensil - a fork or knife - before scrambling.

In order for the French omelette to fry more evenly, when frying, move the finished part away from the sides of the pan towards the center.

The cheese in the filling will melt better and much faster if heated under the lid.

Do not pour the omelette mixture into the oil boiling in a frying pan; the dish is guaranteed to burn.

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