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Title: French Style Omelet James Beard Method
Yield: 1 Servings

Ingredients

      2    eggs at room temperature
  1 1/2 tb butter
 
  ----------------------------GARNISH-----------------------------------
      1    garlic, chive or red pepper
           -butter
      1    fresh herbs

Instructions

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

Beat eggs for 20-30 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 2-3 seconds then cook for 20-30 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 2-3 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 region--perhaps one from Dirler.
Recipe By :TASTE SHOW #TS4080

Posted to MC-Recipe Digest V1 #260

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

From: Meg Antczak

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