Mademoiselle Delorme's Omelets, Best and Simplest

[Blakey]

Recipe Name
This is the definitive omelet, sourced from Fit For A Bishop by Stephen Lister, available in select book fairs and rare book stores, (as it's been out of print for about 40 years.)

Description
Simple, Fast (by necessity) and extra tasty, guaranteed to impress

Ingredients
2-3 Eggs (the fresher the better, pref <24hrs old)
Fine salt and some pepper to taste
2 Tbsp cold water
Olive oil (or butter, no margarine or other crap)

Equipment Required
Shallow pan
Good hot cooktop (preferably gas)
bowl
fork
slotted slice


How To
Plain Omelet

Whack two brimming tablespoons of olive oil into the pan (shallower = better) over a fierce heat. Whilst heating break eggs into a bowl. Add P&S to taste. Then add two tablespoons of cold water. Beat the eggs with a fork about ten times, the lightness comes from the quick, fierce cooking, not the beating.

Now, turn around and look at the pan, the oil isn't alight, merely smoking? Good, let's begin, flick the eggs twice more with the fork and tip the contents into the pan. Most of the egg will set in one second, but it's still liquid on top. Jab three or four holes in it so that the liquid can get through quickly. The top should still be gooey when you fold the omelet over, (with the slice,) and off the pan onto a hot plate.

No more than 30-40 seconds should elapse between the egg hitting the pan and the omelet being cooked. You should be tucking in no more than 30 seconds later.

Variations
Parsley & Chives
Cut the parsley coarsley and the chives finely, by chopping the chives first, and then chopping the parsley into it, add the P&C into the eggs before beating and then revert to the plain omelet recipe.

For Rich IT Professionals
As for the plain omelet, plus one small onion, very finely chopped and 60g caviar. Mix caviar thoroughly with onion, v.important. Then cook plain omelet as per normal, but throw caviar/onion mixture across pan moments before you fold the omelet. This should be eaten before the caviar has a chance to get warm.

Conclusion
You can of course vary the omelet to suit yourself, but as long as you observe the basic omelet rules everything will be ok, recapping, these are:

1) Completely fresh eggs
2) The quicker it's made, the better it will be
3) They should be made individually, large omelets are slow to cook and hard to manipulate
4) Olive oil or butter are the only permissible fats, pref olive oil as you can heat it up far higher without it burning
5) Eggs don't require overzealous beating, ten whisks beforehand and two more before pouring is plenty.

Stay tuned for more easy, cheap and delicious recipes from Provençal France.

Blakey.

[PostModern]

Farking Goooooooood one. I'll stop in at my providore for some caviar once my kitchen is back on-line!

[MUNN3Z]

you could also put cheese in with it, self grated/pre grated makes no real difference to me. or maybe a cheese, onion, bacon, shallots sorta thing. there always nice.