Читать книгу One More Croissant for the Road онлайн

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For all its carefully cultivated mystique, the world’s most famous omelette is surprisingly easy to reproduce – all you need is a bit of elbow grease (or an electric whisk). I haven’t suggested any fillings, as adding extra ingredients to the pan will knock the air out of the eggs, but a few chopped herbs on top are very welcome, and you can serve fried potatoes and cured ham, or sautéed mushrooms, or indeed foie gras if you must, on the side. I tried finishing it under the grill, to replicate the flashing of the pan through the fire, but concluded this was just for show, though if you want to get the blowtorch out, be my guest.

Per omelette

3 eggs

A pinch of salt

Oil, to grease

Generous 1 tbsp cold butter, cut into small dice

1 Crack the eggs into a large bowl with the salt, and begin whisking vigorously. Once they’re fairly foamy, oil a heavy-based frying pan about 20cm wide and put it on a medium heat.

2 Keep whisking the eggs until they’re very thick and bubbly, almost like a mousse. This will probably take just under 4 minutes with a hand whisk.