Classic French Omelette Recipe – Bruno Albouze – THE REAL DEAL
The classic French omelette recipe. Learn how to make its famous half moon shape and never over overcook it!
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Anolon nonstick skillet 10-inch (25cm) http://goo.gl/ZhJ51p
John Boos cutting board http://goo.gl/Kw9Zfc
Pastry bowls http://goo.gl/pTTBc7
http://www.brunoskitchen.net/home
Facebook https://www.facebook.com/BrunosKitchen
Twiter https://www.twitter.com/BrunoAlbouze
Instagram https://www.instagram.com/brunoalbouze
Pinterest https://www.pinterest.com/brunoalbouze
CLASSIC FRENCH OMELETTE RECIPE
Yield: Makes 1 Omelette
3 ea. super fresh eggs (extra-large pasture raised)
A dash of salt & ground black pepper
1 Tbsp minced chives (optional)
1 Tbsp (15g) Plugra or Irish unsalted butter or olive oil or both.
Omelette Aux Fines Herbes / Fines Herbs Omelet
Add 1 teaspoon of each: chopped Italian parsley, chervil,
chives and tarragon.
KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO:
Anolon nonstick skillet 10-inch (25cm) http://goo.gl/ZhJ51p
John Boos cutting board http://goo.gl/Kw9Zfc
Pastry bowls http://goo.gl/pTTBc7
http://www.brunoskitchen.net/home
Facebook https://www.facebook.com/BrunosKitchen
Twiter https://www.twitter.com/BrunoAlbouze
Instagram https://www.instagram.com/brunoalbouze
Pinterest https://www.pinterest.com/brunoalbouze
CLASSIC FRENCH OMELETTE RECIPE
Yield: Makes 1 Omelette
3 ea. super fresh eggs (extra-large pasture raised)
A dash of salt & ground black pepper
1 Tbsp minced chives (optional)
1 Tbsp (15g) Plugra or Irish unsalted butter or olive oil or both.
Omelette Aux Fines Herbes / Fines Herbs Omelet
Add 1 teaspoon of each: chopped Italian parsley, chervil,
chives and tarragon.
- Category
- Cooking
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