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An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs, fried with butter or oil in a frying pan.It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above.
From French rolled omelets and fluffy diner-style egg pockets, to Japanese tamagoyaki and Spanish potato omelets, here’s your guidebook to navigating the egg-cellent world of omelets.
Omelette de la mère Poulard. The Omelette de la mère Poulard (Omelette of Mother Poulard) is an omelette developed by Anne Boutiaut Poulard, also known as Mother Poulard, in the 19th century in Mont-Saint-Michel, France. It is served at La Mère Poulard, her restaurant there, and at many other restaurants on the small island.
Conventional omelet wisdom dictates cooking the eggs on low heat so they don’t brown. But a diner omelet is a different animal from a classic French omelet. Von Hengst says that he uses nonstick ...
A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
For both Alton and Antonia, butter is key to making an omelet. "More butter's always good," he told her, and they both liberally coated their pans with butter. 5.
Its name comes from crespèu, the Occitan form of the French word crêpe. [2] Similarly to a fougasse, an Occitan crespèu has many variations. This dish is also known as trouchia or omelette à la moissonneuse. The latter name suggests that it originated as a dish traditionally prepared for field work and specifically for the harvest season. [1]