The omelette with eggs is part of the doudou recipes , those that are ultra simple and quick to make and that bring us immediate comfort in just a few bites. It must be said that it is a basic dish of French cuisine , also universal, which browns in the pan in any season. And to vary the flavors, multiple ingredients can be incorporated into beaten eggs. Something to delight all taste buds! But make no mistake, making an omelette is harder than it looks . Too toasty, sticky or dry, to succeed it requires a few tricks.
Chef Cyril Lignac knows something about it. At the microphone of RTL , last September, he gave his advice on how to obtain a very runny and golden omelet on top (not burnt, golden!). One of its secrets is to add a little milk after breaking the eggs and pouring salt and pepper. It is this ingredient that will allow the omelette to be both soft and creamy. Then, once the pan is hot with a drizzle of oil and a knob of butter, all you have to do is pour in the preparation, let it cook a little then turn it, stirring with a spatula . Normally you get some kind of scrambled eggs.
All you have to do is roll it up :"with the spatula we will lift the omelet a little to start rolling it. When we are at the bottom, we tap a little on the handle of the pan to bring up the top. We then take a plate, we plate it on the pan and suddenly we turn over » explains Cyril Lignac on the radio.
To make a good homemade omelette, you need:
The utensils required:a frying pan that does not stick, a whisk and a spatula that does not scratch.
Preparation steps:
Also read:
Cyril Lignac's lemon cake:an easy-to-make and ultra-tasty recipe ("Pure happiness!")
Chouquettes by Cyril Lignac:an easy-to-make recipe for an ultra soft and crunchy result!
Quiche Lorraine by Cyril Lignac:his easy, melting and ultra tasty recipe ("With the salad that goes with it, it’s divine!)
The utensils required:a frying pan that does not stick, a whisk and a spatula that does not scratch.
