How to make more fluffy French omelette: our trick
Generally, it is believed that making a good French omelette does not have any kind of secret. Nothing could be further from the truth.
Although it is considered one of the simplest recipes in the world, the truth is that there are a number of secrets and tricks to make it fluffy and with a really exquisite taste.
Keys to a fluffy and juicy French omelette
These are some of the secrets and tricks to give maximum sponginess and juiciness to a omelette.
Milk: One of the best tricks to take into account to get a delicious French omelet is to add a small stream of milk to the beaten eggs.
Claras and yolks: Another tip to get the maximum sponginess when preparing this type of tortillas is to separate the egg whites from the yolks. Thus, the whites are beaten until practically reaching the point of snow, and a pinch of salt and powdered yeast is incorporated. Then, it can be mixed with the yolks, and prepared in the usual way.
Eggs: Of course, to make a good French omelet it is essential that the eggs are as fresh as possible. The best thing to avoid that no piece of the shell falls into the tortilla is to cut them separately, one by one, and mix them later. In this way, if one of them is in poor condition, it does not affect the rest. As for the correct way to beat the eggs, you have to do it right to mix the egg whites and the yolks, but without getting to the point of foam.
Fire: you also have to pay special attention to the fire so that the French omelette is spongy. The best is the medium heat, so that the eggs are going to curdle little by little. The size of the pan must be adequate so that the eggs can spread well.
Skillet: Choosing the right skillet is a key point when making a fluffy French omelette. It is necessary to avoid those that stick, since as the eggs are curdling they have to slide through the bottom of the pan. The best ones are the non-stick ones and, as for the size, for an omelette of a pair of eggs, the ideal is that the pan is 16 centimeters in diameter.
Elaboration: One of the big questions that arise when preparing this type of tortillas is when is the exact time to turn them over in the pan. Well, when you add the beaten eggs to the pan, you have to pay attention to when they begin to curdle; They move a little and one of the ends is put on the rest of the tortilla. So, when it is done, you can raise the heat in the last seconds so that it is well browned.
There is a technique that some chefs use to make the French omelette, although it requires some practice. It is to slightly tilt the pan, so that the eggs fall towards the wall of the pan that is farthest from the handle. This is achieved by giving a dry wrist movements, and so the tortilla is rolled up on itself.
Making a French omelette may seem like the simplest thing in the world, but the truth is that it has a series of tricks and tips to make it fluffy. They are very simple tips but it is worth remembering to become a true expert in the preparation of this popular dish.
History of the French omelet
Although it seems incredible, the French omelet is a dish of Spanish origin. Then, why that name? During the War of Independence, which took place between 1808 and 1814, Spain faced the French Napoleonic troops.
Shortly after the beginning of the war, food became scarce in Spain, especially potatoes. Thus, citizens began to make tortillas with eggs only, without the traditional potatoes. Yes, because the shortage of potatoes was the responsibility of the French, it was granted this denomination.
And, to finish, we leave you with this curious and interesting video from El Comidista: ThemesRecipes with egg
