What is the name of an omelet in French. French omelette: some interesting recipes

French fried eggs are a non-trivial dish where eggs, cheese and bread are invariably present as ingredients. We will learn how to cook original scrambled eggs in toast, we will master classic recipe French dishes in a pan and in a slow cooker. It will be delicious!

Omelette - primordially french dish, prepared by the forester to Emperor Franz Joseph in the 19th century from what "God sent": eggs, flour and water. Vladyka liked the new dish so much that he included it in the menu of his royal dinners. Since then, the recipe for the classic omelet has remained practically unchanged: only the composition of the dish varied: in Provence they liked to cook it with chestnuts, in the Alpes-Maritimes - with ham, in Savoy - with fried bacon, in Poitou - with mushrooms.

The main feature of French fried eggs is the lack of height; overseas chefs are more likely to prepare the basis for the filling; therefore, omelet in France is traditionally prepared without milk and is rolled into a tube right in a frying pan. The French scrambled eggs recipe is usually complemented with diced pieces of unleavened bread - toast, which makes the dish more satisfying and distinctive.

Secrets of the French dish

What do you need to know to make an omelet the way real French chefs prepare it?

• Do not add milk to the omelet. Despite frequent deviations from the rules, the classic recipe for the dish excludes the addition of milk or cream. So the scrambled eggs are denser and resemble a "pancake" in which you can wrap any filling.
• Don't spare the butter. The melted butter is usually added directly to the omelet mixture, which makes the dish softer and tastier. Frying an omelet is also desirable on butter without allowing it to boil.
• Do not beat the omelet with a mixer. French chefs do not even use a whisk to mix the mixture: only a fork. The foamy food is guaranteed to fall off after cooking.
• Do not season with abundant spices. Dried or fresh herbs, peppers, basil in large quantities can overpower the original creamy taste of the dish. The classic recipe for omelet, as a rule, does not even contain greens.
• Do not overcook. The omelet is going into a tube already at the moment when the proteins are just beginning to "grab". As you roll up, the dish has time to cook and pleases delicate taste without fried crust.

French fried eggs

Classic recipe

The French fried egg recipe often includes diced toast, which in Russian cuisine can be substituted with wheat, rye bread or a loaf. It is not forbidden to use dried or yesterday's bread - saturated with an egg mixture, it will only enrich the taste of the dish.


You will need:

• eggs - 2 pieces;
• loaf - 2 slices;
• tomato - 1 piece;
• onion- 1 piece;
• vegetable oil - 3 tbsp. l .;
• cheese - 100 g;
• salt.

Preparation:

1. Dice the onion, tomatoes and loaf. Fry all ingredients on vegetable oil 4-6 minutes.
2. Bring the eggs and salt until smooth and pour into the pan.
3. Simmer the contents for about 8 minutes more, then cover the dish with grated cheese and cook for another 2 minutes. Bon Appetit!

The French fried egg recipe is simple. It can be cooked in a slow cooker: to do this, fry the onions, tomatoes and bread in the "Fry" mode for about 5 minutes, then fill the contents with the egg mixture and cook in the "Bake" mode for 20 minutes. Add cheese 1-2 minutes before the end of cooking. In a slow cooker, scrambled eggs will turn out more magnificent and healthier than in a frying pan.

French omelet is traditionally cooked in an open pan, which prevents the dish from rising. Real scrambled eggs from France are thin and fragile enough: so that they do not lose their shape, they are quickly transferred to a plate and immediately cut into pieces.

In toast

Eggs in toast - original dish, which, due to its unusual presentation, will be a good option for a romantic or children's breakfast. This version of scrambled eggs is good in quality independent dish combined with cherry tomatoes or regular tomato, cut into slices, green onions and basil.


You will need:

• toast - 4 pieces;
• eggs - 4 pieces;
• greens (parsley, dill) - 150 g;
• olive oil - 3 tbsp l .;
• cheese - 100 g;
• salt.

Preparation:

1. Cut round holes in the center of the toast. Fry the blanks on olive oil 2-3 minutes on both sides.
2. Gently pour eggs into the center of the bread, add salt and simmer for about 3 minutes. When the proteins have lost their transparency, sprinkle the grated cheese on the dish and continue cooking until it melts. Decorate the finished scrambled eggs with chopped herbs.

To prevent the scrambled eggs in the toast from falling apart, it is better to choose slices of bread that have already been cut with strong edges.

French omelet

Classic recipe

The secret of the classic French omelet lies in its composition and method of serving. To prepare it, you only need eggs and an obligatory ingredient - butter, which envelops the omelet during cooking (it should not boil). His appearance resembles a pancake (with or without filling) wrapped in a roll. For a variety of omelet, it is not forbidden to add mushrooms, onions, green pea, bell pepper.


You will need:

• eggs - 3 pieces;
• butter - 50 g;
• salt, pepper (white).

Preparation:

1. Mix eggs, salt and pepper until smooth.
2. Melt three quarters of the butter in a skillet and, stirring constantly, pour into the egg mixture.
3. Pour the resulting mixture into a skillet and cook for 3-4 minutes, until the edges of the dish begin to turn white.
4. Use a spatula to wrap the half-finished omelet in a roll. After 1 to 2 minutes, place the dish seam side down on a plate.

French omelette turns out to be porous, airy, with a delicate taste. When serving on a roll, you can make several cuts so that the filling appears beautifully. Bon Appetit!

To add satiety to the omelette, it is not forbidden to add potatoes to the dish: rub 3 or 4 tubers on a coarse grater, let it sit in a pan for 2-3 minutes and then add to the omelet mixture. In a potato omelette, it is good to combine onions and meat products.

With cheese and tomatoes

French omelette recipe with cheese - a simple dish with creamy taste and a spicy nutty note. A quick omelet is not only suitable for a regular breakfast, but can also be a great treat for unexpected guests. In addition to nuts, cheese and tomatoes, it can be supplemented with vegetables and olives - in this case, the taste will be brighter.


You will need:

• eggs - 3 pieces;
• tomato - 1 piece;
• butter - 1 tbsp. l .;
• cheese - 50 g;
• walnuts- 3 pieces;
• salt.

Preparation:

1. Mix eggs with salt.
2. Cut the tomato into cubes, grate the cheese, chop the walnuts.
3. Pour the omelet mixture into a skillet and cook for 4-5 minutes. When a little liquid remains on the surface of the dish, put the tomatoes, cheese, walnuts and roll the omelet into a tube. Ready!

Serving a French omelet with cheese is recommended cut into rolls and sprinkled with fresh herbs.

The recipe for French omelet and scrambled eggs is simple, and the dish turns out to be original, mouth-watering and bright. And from the usual ingredients. Taking advantage of the classic and unusual in serving dishes, you can satisfyingly feed, impress and please guests and loved ones. Try it yourself!

For our distant ancestors who lived in prehistoric times, bird eggs were probably one of the most easily obtained animal products. At first, they were eaten raw, and then simply baked, buried next to the hearth.

It is not known who and when first guessed to cook fried eggs for the first time, but the French claim that it was they who invented the omelet. This dish is prepared in a couple of minutes and is a real lifesaver when you need to have a quick snack and roll it in the refrigerator.

There are several recipes following which you can make a French omelet. Since this dish is extremely simple, for many it makes a successful debut in cooking.

Classic French omelette: ingredients

An authentic version of this hot appetizer(many consider it as a side dish or even the main course) implies the use of the simplest set of products. Among them:

• chicken eggs - 3 pieces (per serving);
• milk - 1 tsp;
• butter - 1 tbsp. l .;
• black pepper (ground) and salt to taste.

French omelette: the secret of cooking

It would seem that such a dish is easy to prepare. However, you may find that you have cooked the wrong omelet all your life. A French chef, for example, will never beat eggs. He simply mixes them with milk, salt and black pepper with a regular fork. In addition, the omelet should not be cooked with anything other than good butter. It must be put in a frying pan set on high heat, wait until it stops foaming, and carefully pour milk and egg mixture... After that, you need to lift the gripped edges of the "pancake" and wiggle the pan. In this case, the omelet mass will flow under the pancake, and it will become more magnificent. When the omelet is almost ready, that is, all the liquid substance has disappeared, you should take a wooden spatula and fold the pancake in half. We wait another 30 seconds, transfer to a plate and serve. If you wish, you can sprinkle the dish with finely chopped green onions.

Omelet with cheese

If the previous recipe seemed too primitive to you, we hasten to reassure you: there are about a hundred more savory options. For example, French is prepared in the same way as the previous version. However, there is a difference: when the egg-milk mixture is completely seized, sprinkle with grated cheese on its surface, cover with a half and leave the pan on fire for a few more seconds. Some culinary experts advise adding chopped green onions, and there are those who offer quality additional ingredient use cherry tomato slices.

The only thing you need to know is that the cheese must be hard, although there are variants of this recipe when the omelet is not folded, but thin slices of mozzarella are placed on its surface.

Ducan's Variant: Ingredients

Today many people are addicted to diets. If you are one of them, then try the French omelet, which is offered by Dr. Pierre Ducan. Its calorie content is 124 kcal per 100 g, and you will need the following foods:

• 2 eggs;
• 100 ml skim milk;
• salt to taste;
• 70 g low-fat minced veal;
• ground pepper on the tip of a knife;
• half a head of onion;
• 1 sprig of parsley.

Preparation

French omelet is prepared in the following sequence:

• onions are finely chopped;
• fried without oil (you can add a drop to grease the pan);
• add minced meat and stew with onions, covering with a lid;
• if the juice does not stand out, add a little boiling water;
• shake the egg with milk;
• salt;
• minced meat is poured with an egg-milk mixture;
• fry until tender over low heat;
• sprinkle with finely chopped herbs.

Place the omelet on a plate and serve immediately until the dish has cooled.

Multicooker recipe

If you have such kitchen assistant, then try to prepare a classic lush version of this dish from the simplest ingredients:

• 2 eggs;
• spices (optional) and salt;
• 50 g of hard cheese;
• 1 slice of white bread
• 2 tbsp. l. milk;
• some vegetable oil.

The dish is prepared like this:

• cut the crust off the bread;
• soaked in milk;
• beat eggs in a blender;
• put soaked bread there and continue to mix;
• grated cheese;
• pour into a blender and add spices and salt;
• a little vegetable oil is poured into the bottom of the multicooker bowl;
• set the "Fry" mode.
• waiting for the oil to heat up;
• pour the omelet mixture;
• switch the multicooker to the "Extinguishing" mode;
• get the omelet out of the bowl;
• put it on a plate;
• roll up a tube.

If you wish, pre-spread the filling on the omelette "pancake", for example, finely chopped ham.

Now you know in what ways you can make a French omelet (recipe with photo classic version see above). These are popular in many countries. Also, nothing will stop you from coming up with own version, which, perhaps, will be no worse than those described in this article.

Break the eggs into a bowl. Pierce the yolks with a fork, salt and pepper if desired.

Stir the eggs quickly with a fork to combine the yolks with the whites. The egg mixture should stretch when lifted with a fork.

Heat the skillet vigorously with non-stick coating 20–22 cm in diameter. Add butter: it should begin to foam, but not brown. Pour the egg mixture and wait 5-6 seconds until the eggs set slightly.

Shaking the pan in a back and forth motion, actively stir the omelet with a fork so that the eggs thicken more quickly.

Once the bottom of the omelet has thickened and is still runny on top, run a fork along the edges of the omelet to separate it from the pan. Shaking the pan, move it to the opposite side from you. Then fold the edge of the omelet closest to you toward the middle.

It is easy to hit the pan on the table so that the opposite edge of the omelet from you moves forward. Grasp the handle of the pan so that your thumb is on top. Place the plate and with a sharp movement turn the omelet onto it so that the free edge turns upside down. Trim the edges, sprinkle with chopped herbs if desired.

Oh, this classic French omelet ...
Have any of you tried to cook it?
Not so simple, as it turned out ... but interesting ...
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First, I saw the recipe and cooked according to it. Well, how could you not try when the author praised him so:

"Friends, this is something! Very delicate in appearance, but it tastes even softer !!! It's hard to believe that there is nothing else but eggs and butter! no milk, no cream ... and you don't need to whip until maddening ... that's what it is, French cuisine! In general, I'm outrageously glad that I found such a gorgeous recipe for an exquisite dish, I will cook it again and again ... I would be glad if you like this omelette too! Source: The Big Culinary Dictionary, issue 136 of 13.03.2006 "

You will need:

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

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Preparation:(words of the author)
BismiLLah
We take a medium-sized frying pan and melt about 50 g of butter in it (yes ... the French respect butter very much) over low heat, that is, the butter should melt, and not sizzle and sizzle.

At this time, break 3 eggs into a bowl and beat a little with a fork or whisk until smooth, you don't need to try hard, it's not about the strength of the foam, you don't need to achieve foam at all.


Into the eggs mixed in this way, add almost all the butter in a thin stream (yes, yes, hot, straight from the pan), stir constantly so that the eggs are not cooked ahead of time; -).


Salt and pepper (white pepper) to taste. I do not recommend adding any spices, as the omelet is very delicate and you don't want to defile it with bright flavors.


Pour the finished mixture into a frying pan in which the butter was melted, and on low heat we wait for the edges of the omelet to begin to turn white.


We grab with a spatula at the whitest edge and very carefully, since the omelet is of a delicate structure, we begin to twist the flight into a neat roll with the help of a spatula and hands. No need to wait until the top of the omelet is ready, we twist it exactly when the edges turn white, otherwise it will be wrong! While we roll it, it has time to cook on the inside and remain light (not fried) on the outside.




Spread the omelet over the edge of the pan on a plate, seam down.
The omelet turns out to be special ... delicate, porous ... mmm ...


Don't believe me? Try it!


But then I found another interesting version of the French omelet from Julia Child
There is even a video!
1 part. Rolled omelet

1) Julia points to the pan and says that this is the right size for making an omelet with two or three eggs.
2) Break two eggs and add a large pinch of salt and some pepper
3) Beat eggs with chopsticks (in the book Julia writes that you need to beat with a large fork). Add some water if desired, about 2 tsp.
4) You can then use a whisk to quickly and thoroughly blend the yolks and whites together. But don't beat them up, we don't need a lot of air bubbles.
5) Add 2 tablespoons to a skillet preheated over high heat. l. butter. Spread the oil all over the pan by rotating it in your hand. The pan should be very hot; reheat it over high heat.
6) Pour the eggs into the skillet just before the butter begins to brown.
7) Wait 2-3 seconds for the eggs to coagulate. Start by rotating the pan in a circle first and then pulling the pan vigorously away from you and towards you.
8) Your omelet is ready, tilt the pan away from you while continuing to pull the pan away from you and towards you to move the eggs to the far edge of the pan.
9) Turn the skillet over to place the omelet on the plate. Julia shows this technique twice. Your omelet should be on the opposite edge of the handle. Take the plate in your left hand and the frying pan in your right, as Julia shows (the grip is such that the thumb is on top). Place the side of the skillet on a plate and gently flip the omelet into it.

10) You can shape it with two forks. Brush the omelet with butter and add some chopped parsley.

Part 2. Chatterbox omelet
1) Preheat the pan strongly, add oil.

2) Pour out the eggs and with one hand begin to sharply move the pan away from you and towards you, and holding the fork in the other hand, stir the eggs in a circle.

3) Move the eggs to the opposite end of the skillet and flip the omelet onto a plate. Give it shape. Sprinkle with chopped parsley.

You can practice moving the pan correctly using the beans you have poured into it. As you can see, Julia is not too worried about the beauty of the omelet.
Choose any recipe!

Bon Appetit!

Awesome tasty breakfast... Such a delicate look ... mmm) It is not customary to add milk, flour and other ingredients to a French omelet. Fry it in butter on one side, and roll it up in a tube or in half. Before you roll the omelette, you can vary it with the filling. I have no filling, but it still tastes amazing!

So let's cook together!

1. Melt the butter over very low heat (the butter should melt, not sizzle and sizzle).

2. At this time, break the eggs into a bowl and beat them a little until smooth (DO NOT try hard! There should be no foam). Salt and pepper to taste.

3. Gently add the oil, stirring constantly, so that our eggs are not cooked ahead of time. Pour the finished mixture into a frying pan in which the butter was melted, and on low heat we wait for the edges of the omelet to begin to turn white.

4. Without waiting for the top of the omelet to be ready, we begin to roll it into a roll. Very carefully and carefully, tk. the omelet is very fragile. While we are folding, he will just have time to get ready inside. That's all! Carefully transfer to a platter, "land" with the seam down.