"The secret to an excellent omelette starts with the quality and freshness of the eggs," says France-Soir chef Jean-Paul Prunetti. "It's a complex dish to make - simple but far from easy if excellence is the desired outcome. There are many different basic recipes in France; my mother's and my grandmother's always started with great eggs, whisked together using two forks, with a little salt and black pepper, and were then poured into a hot pan glazed with a knob of butter and a splash of oil." At France-Soir, says Géraud Fabre, the omelette is served "baveuse" - still a little runny.
- 2 eggs, at room temperature
- 1 eggwhite, at room temperature
- 2 tbsp milk
- 40 gm Emmental, finely grated
- 2 tsp grapeseed oil
- 1Whisk ingredients except oil and parsley in a bowl with a fork and season to taste. Heat a non-stick 20cm-diameter omelette pan over high heat, add oil, then pour in egg. As omelette starts to cook, gently pull the egg back from the sides of the pan with a rubber spatula, allowing the runny egg to spread into the pan until cooked but still slightly runny (1½-2 minutes), then fold omelette over on itself and slide onto a warm plate. Season to taste and garnish with parsley or chervil.
Drink Suggestion: 2012 Domaine Jean-François Ganevat “Les Grandes Teppes Vieilles Vignes”, Côtes du Jura. Drink suggestion by Pierre Stock
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