Eggs

Obvious State

My Account

Eggs

Eggs

Eggs

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.

22 comments

Jul 19, 2014 • Posted by Juliette Crane

sounds delicious! i love watching julia in action. my husband has been obsessed with making her famous Boeuf Bourguignon. I'm not a meat eater, but it might be something to mention. It is supposedly to die for :) happy eating!

Jul 19, 2014 • Posted by nichole

Jeanette –

Here is the recipe. It's really easy, but the key is to heat the pan first without the butter. Then add the butter and heat it (high heat), dump in the eggs and keep the pan moving.

The eggs kind of look gross (curdled, even) for a few seconds, but then they come together perfectly.

http://foodproof.com/recipes/view/julia-childs-basic-omelette-118

Enjoy!

Jul 19, 2014 • Posted by Jeanette

Great. Now I'm going to have to get the cookbook. I love eggs. I love a perfect omelette and have been trying to achieve it for years now (still trying). I'm a vegetarian so I imagine much of her cookbook will be of no use to me, perhaps the library…..

Jul 19, 2014 • Posted by Rachael

OK…I checked out Julia making omelettes, and now I feel I've never really had a proper omelette all this time!

Jul 19, 2014 • Posted by BakerGirl

I finally received Mastering the Art of French Cooking from a friend this past month! I love it! It's like a treasure trove of cooking gems!

Jul 19, 2014 • Posted by Alicia

I did the same thing when I bought the movie! I went and got the first volume of her cookbook. I'm anxious for this semester to be over so I can begin experimenting!

Jul 19, 2014 • Posted by reckless daughter

Let me tell you, I watched one hour-long episode of Julia's all about eggs on PBS – mostly omelets AND (though I could make a mean scrambled egg before this) I can make one hell of an omelet now! I find it is ALL about the butter.

Jul 19, 2014 • Posted by nichole

LIz –

So true. In our case, I had been meaning to pick up a copy because I often would google her recipes. Wanted to have them all in one place.

And yep – it's pretty fantastic that Evan has mastered this. He makes them often!

Jul 19, 2014 • Posted by Little Ol' Liz

Random House Publishing is probably over the moon with delight at all the home cooks who made Julia Child's book a reactionary purchase, either because of the Blog or Movie. I fully expect to see slightly used copies in the thrift store just as soon as the thrill wears thin.

Now, a man who cooks me an omelette? There's something to be excited about! Perhps there IS something to that purchase (smile).

Jul 19, 2014 • Posted by Joslyn

i am intrigued by making that omlette…scared but intrigued!

Leave a comment

Join our mailing list for news and offers