Recipe - French Style Omelet James Beard Method

2 Eggs at room temperature
1 One half tablespoon Butter

GARNISH
Garlic, chive or red pepper
butter
Fresh herbs

1 heavy omelet pan, 10 inches across the top and 7 inches across bottom,
with low, sloping sides and a nonstick bottom

Beat eggs for 2030 seconds at most. Place butter in a hot pan. Butter is
ready when foam starts to subside and maybe starts to brown a little.

Pour in the eggs. Let set for 23 seconds then cook for 2030 seconds until
just golden, tilting pan and rolling egg toward opposite side of pan, using
a spatula to help push it and keep it together. Keep the pan tilted at a
slight angle, away from you, gradually flipping the pan so that the omelet
flips over onto itself.

Slide the omelet onto a plate and serve, brushing with garlic, chive or red
pepper butter and fresh herbs for garnish.

FRENCH OMELET VARIATION: After eggs set for 23 seconds, sprinkle Gruyere
cheese across raw middle.

DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.

Suggested wine: A light, crisp young white wine such as a Muscat from the
Alsace regionperhaps one from Dirler.
Recipe By :TASTE SHOW #TS4080

Posted to MCRecipe Digest V1 #260

Date: Sat, 26 Oct 1996 16:52:49 0400

From: Meg Antczak meginny@node1.frontiernet.net