The egg ranks first on the scale of high biological value foods. One egg provides about 7 g of protein that contains all the essential amino acids, those that the body cannot produce on its own, and all of them are usable. Moreover, the egg is a food rich in iron and high-quality proteins, calcium and vitamin C. It is also free of carbohydrates. It cooks quickly and can be combined with many recipes, perfect for those with a dynamic lifestyle.
The egg is truly an adventure, and it’s up to us to embrace it. So, the egg can also become squared.Carlo Cracco, Chef
The egg should be treated with the respect it deserves. One country where this happens is certainly France. An omelet can become a fragile beauty. In France, soufflés reach the heights of the most exquisite distinction. Eggs are part of the usual food of every gourmet. The egg with mayonnaise: what better entrée to a terrace lunch? En tonneaux, filled with anchovies or stuffed and garnished to taste.
The egg first: some useful tips
Eggs lend themselves to the most unthinkable sauces. They can be combined with meat, fish and sauces. They are an indispensable element of any good cuisine. However, the first rule is to cook them over low heat, except for omelets, of course, where the high heat is offset by the short duration of exposure.
Place the eggs in the refrigerator with the widest part facing up and away from foods that smell too strong. The porous shell, in fact, makes the inside of the egg particularly sensitive to odors.
This last trick is not useful in the case of truffle. In that case, the advice is to put the eggs in the same container as the precious and scented mushroom. This will allow the egg to absorb the aroma and release it during cooking. The shell, at the same time, retains many impurities and bacteria. Therefore, it is important to make sure pieces of shell do not end up on the plate and to wash hands well after handling the eggs.
Before using the egg, it is best to let it out of the fridge for about 45 minutes in order to arrive at room temperature. This way, the egg whites whip up faster, and the shells don’t crack during boiling. Also, the mayonnaise won’t go crazy. In fact, it often doesn’t whip because the ingredients aren’t at room temperature. If you’re really in a hurry, the advice is to place it under hot running water for a few minutes, as soon as you take it out of the fridge.
The omelet comes after the egg: how to cook it?
So much has been said and written about the fickle nature of the omelet that many cooks, in other daring ways, do not even want to try. In fact, making the omelet is easier than explaining how to make it.
For starters, the omelet can vary endlessly. No dish lends itself so well to the inventiveness of the cook. Once the basic technique is mastered, the countless variations become child’s play. It’s easy to do it, but just as easy to get it wrong. It takes skill and constant attention. They will always have to be cooked at the last moment. Guests will wait, but not the omelet: ladies are always fashionably late.
The basic omelet
It is always easier to cook a small omelet than a large one. Four eggs are the ideal amount. And it works for two or three people. If there are more guests, make more omelets: they retain heat and are best kept. For each small omelet, crack four eggs into a bowl. Add salt and pepper to taste and one tablespoon of milk or cream. Over a flame of medium heat, gradually heat the pan until the butter sizzles on contact. Prepare the eggs by beating them with a fork for about thirty seconds. Place 15 g of butter in the pan and give it a circular motion until it covers the bottom.
When the butter sizzles, pour the mixture inside. Stir for one second. Lift the edges of the omelet, which is beginning to set, with a fork and slide the still-liquid mixture underneath. Proceed in this manner until the mixture is all absorbed, keeping it soft. Shake the pan occasionally to keep the omelet detached from the bottom.
Remove from heat. Put your hand on the handle of the pan and let it hang to one side. The omelet will, of course, slide in the same direction. When it has moved a third toward the edge of the pan, use a knife to fold it back on itself. Put the pan back horizontally and fold it over on the opposite side. Place a hot serving dish underneath and when the edge of the omelet touches it, turn the pan all the way around and let the omelet fall with the golden side showing. Grease the exposed surface with butter to polish it. Garnish with fresh parsley and serve very hot.
Variations for omelets
Having learned all this, you will be able to try any variation. There is only one caveat: prepare the filling first. This is the only way to prepare an omelet that is crispy on the outside and soft on the inside.
Omelet with cheese
This is the easiest and most popular variation. As soon as the eggs begin to harden, throw in two tablespoons of grated Parmesan cheese and two tablespoons of cream.
French country omelet
Filling for two people:
2 tablespoons diced bacon
30 gr of butter
4 tablespoons boiled and diced potatoes
4 eggs lightly beaten with finely chopped parsley, chives, salt and freshly ground black pepper.
Put the bacon for a few minutes in boiling water; drain and sauté in butter until golden brown and keep warm. In the same fat, fry the potatoes. Add the bacon and herbs to the eggs; season with salt and pepper, and pour into the pan where the potatoes are. Cook the omelet following the basic recipe.