A few months ago, I finally bought Julia Child's Mastering the Art of French Cooking. A screening of Julie and Julia prompted the purchase (lame, right?) and her beef bourguignon and onion soup are now in heavy rotation at our house.
I expected to love the book, and since I love to cook, expected to love learning new recipes. But what I didn't expect is that Evan would become obsessed with perfecting the French omelette.
It all began with the opening two sentences of the omelette chapter, which I read to him in the bookstore:
"A good French omelette is a smooth, gently swelling, golden oval that is tender and creamy inside. And it takes less than a half a minute to make."
I didn't mention it at the time, but I saw the gleam in his eye, a result of the promise of a challenge won and corresponding victory dance. If I'm being honest, I was seduced by the idea of a golden omelette that I didn't have to cook for myself.
And then there was the allure of a twenty second breakfast. Was it possible?
I admit I was skeptical. I had visions of barely cooked, slimy eggs. Twenty seconds? No way. But after a few months of practice and finally accepting that cooking over controlled, medium heat is for "wussies," Evan now quickly whips up restaurant quality omelettes.
He made me one this morning using Échiré butter, and it was fluffy, golden and delicious.
If you haven't already seen it, check out Julia in action here.
I found the recipe online here as well.