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

Ingredients

      1    heavy omelet pan; 10 inches
           -across
      1    ; the top and 7
      1    ; inches across
      1    ; bottom, with low,
      1    ; sloping sides and a
      1    ; non-stick bottom
      2    eggs at room temperature
  1 1/2 tb butter
 
  ----------------------------GARNISH-----------------------------------
      1    garlic; chive or red pepper
      1    ; butter
      1    fresh herbs

Instructions

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.

Converted by MC_Buster.

Recipe by: TASTE SHOW #TS4080

Converted by MM_Buster v2.0l.

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