How%20Legendary%20French%20Chef%20Jacques%20P%C3%A9pin%20Makes%20A%20Perfect%20Omelette

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A classic French omelette has a smooth, silky exterior with little to no browning that cradles a tender, moist, soft-scrambled interior. The technique for making one is something every cook should learn—as long as you know these key steps, it's easy.

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This omelet is glossy, buttery, gorgeous, and perfect. Learn the technique here.

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Easy French omelette made with fresh herbs, sundried tomatoes, and crumbled goat cheese. Recipe via MonPetitFour.com

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A French omelette, on the other hand, is a tidy package of finesse and delicacy. Its exterior is smooth as silk, its inside moist and creamy, a sheet of tender egg cradling a filling of those very same eggs, softly scrambled. Baveuse, the French say. It means "runny," although I appreciate the word most because it also describes someone who's slobbery with drool.

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