Feb
17
2009
Making a perfect French omelette with Julia Child
A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside. And as it takes less than half a minute to make, it is ideal for a quick meal.
The two methods set forth here are rapid, professional techniques. The first is the simplest. The second takes more manual skill.
The link above is an excerpt from Julia Child’s seminal “Mastering the Art of French Cooking.” I have the book. It’s about 700 pages. Reading it is inspiring because once finished it feels like you’ve actually become a French chef, and all other non-culinary goals are entirely attainable.
