Not long ago, we watched this wonderful YouTube video of Jacques Pepin making two kinds of omelettes: country-style and classic French. (Thanks alerting us to the link, B!!) In his introduction, Monsieur Pepin said, “one is not better than the other. It’s just a different technique, a different taste, a different look”.
(If you cannot view the video here, please try going directly to the YouTube: Jacques Pepin making two kinds of omelettes.)
And the following link to KQED’s “Essential Pépin” video includes several ways of making eggs. The classic country-style omelette starts at 13:48 on the video (showing Pépin’s fork technique at 15:17) and the blonde French omelette begins at 16:47:
Personally, I’ve never been a huge fan of classic French omelettes (too blonde for my taste). But following his excellent instructions we made this delicious country-style mushroom omelette.
And what was so different about the technique? It was how the fork is used in the pan.
In the past we’ve just lifted the edges of the eggs with a spatula and tilted the pan when cooking omelettes. But Pepin says to drag the tines of the fork right through the eggs – not so much that they are scrambled though. This is WAY better!
The result is a beautifully tender omelette that is a little craggy and golden on the outside. It’s perfect!
Of course, as always, we use our no-stick pan to make omelettes. But we’re not afraid of damaging the surface when we drag the tines of a metal fork through the eggs. Why? Because our no-stick pan is a good old fashioned cast-iron pan – the kind you can get at the hardware store.
I’ve said it before; I’ll say it again: well seasoned cast-iron pans are the ultimate in “no-stick” pans. They require little extra care once they’ve been seasoned. All they require is to be washed by hand with hot water and hand dried immediately to prevent them from rusting. (Please read more about how to clean and season cast-iron cookware)
For this mushroom omelette, we fried the mushrooms first. In butter. Of course. Once they were golden, we set them aside. And then we added a little more butter (because I’m allowed to eat some butter again. :-D) to the pan and browned it lightly before pouring in the beaten eggs. Once the eggs had been forked through, the omelette was folded in half. Already it looked perfect!
Almost too beautiful to eat. Almost, mind. But not quite….
It was delicious.