Silky, soft eggs that have been gently rolled and not overcooked are hard to achieve.
, it's a far more frequent dinnertime dish — and a highly technical one, at that. Rolled rather than folded, the ideal French omelette is very pale yellow in color, almost impossibly even in shape, and just barely set on the inside. judge and owner of several Parisian restaurants, the classic French omelette is a dish that's perceived simplicity is belied by a requisite technical precision.
"Omelettes require a dedicated cook, and results can be variable," says Daniel Rose, an American-born chef with restaurants in Paris and New York. "The pleasure difference between an excellent omelette and a good omelette is vast." "For the other side, normally, if you just hit the pan handle with your hand, it rolls itself," he says. "It's a skill you have to learn."
"You can't roll it," he explains. "You would break all of the unctuosity. It would fall and become completely flat."Either technique can be made or broken by the pan you choose. While Navet uses exclusively copper pans and Rose opts for a stainless steel pan from Mauviel, both Camdeborde and Constant believe that non-stick is the way to go at home.
"Someone cooking at home would have a hard time making our omelette because we really get that flavor of the open fire," cautions Navet. He notes, nevertheless, that it would be possible to get a similar texture by toying with the temperature."You start out very hot, and finish very low," he says. "You really need to make a crust from the get-go."
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