Having eggs year round is so familiar that we forget how seasonal they once were. Colorful eggs at Easter are more than a spiritual symbol of renewal. Until electricity was used to add hours of light, hens stopped laying through the short days of dark winter months and began laying abundantly again as spring brought longer days. So spring’s arrival was a reason to celebrate and enjoy eggs.
Whipping up a golden, buttery French omelet is an elementally simple way to enjoy eggs. I do not mean the familiar coffee shop staple, lightly browned and folded over an over-abundance of filling. A true – as in French –omelet is cooked just until the eggs are tenderly set, without time to brown, and are quickly rolled into thirds around only a filling that is just enough to add complimentary flavor.
To the French, making an omelet is a true test of a cook’s ability. Its ingredients are simply eggs, butter, and a splash of water. (A filling is optional.) What transforms them into bliss is using the perfect pan and precise technique. Getting the timing and tilting of the pan just so, the result is lightly set eggs rolled neatly into a cloud-light pillow and slipped onto your plate at just the perfect instant. Eating it can be close to a religious experience. Read more… “How to transform two eggs into a perfect French Omelet”