A Very Light French Omelet

"Using water, instead of the usual cream or milk, makes eggs much more delicate. It's a French chef's secret."
 
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Ready In:
10mins
Ingredients:
5
Serves:
4
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ingredients

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directions

  • In a bowl, beat the eggs thoroughly.
  • Add the water and beat again.
  • Season with salt and pepper to taste.
  • Place butter in a 9-1/2 inch omelet pan over medium heat and when the butter bubbles, tilt the pan so that the butter coats the sides.
  • Pour in the egg-water mixture and, as it cooks, use a knife to pull the mixture away from the sides of the pan. Again, tilt the pan so that the uncooked egg fills this space. Continue to do this until the omelet is cooked.
  • Using a spatula, loosen the omelet from the pan. Flip one half of the omelet over the other half (away from the handle) and slide it on to a platter. Garnish with parsley and serve.
  • For scrambled eggs, pour into a cold skillet into which you have placed 2 TBS of melted butter and cook over medium heat, constantly scraping the egg away from the bottom of the pan.

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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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