What is the name of an omelet in French. French omelet - unusually juicy! Delicious French omelettes according to the classic recipe and with toppings

For our distant ancestors who lived in prehistoric times, bird eggs were probably one of the most easily obtained animal products. At first, they were eaten raw, and then simply baked, burying them next to the hearth.

It is not known who and when was the first to think of cooking scrambled eggs for the first time, but the French claim that it was they who invented the omelette. This dish is prepared in a couple of minutes and is a real lifesaver when you need a quick bite to eat, and in the refrigerator a rolling ball.

There are several recipes, following which, you can cook a French omelette. Since this dish is extremely simple, for many it becomes a successful debut in cooking.

Classic French Omelet: Ingredients

The authentic version of this hot appetizer(many consider it a side dish or even a main course) involves the use of the simplest set of products. Among them:

• chicken eggs - 3 pieces (per serving);
• milk - 1 tsp;
• butter - 1 tbsp. l.;
• black pepper (ground) and salt - to taste.

French omelet: the secret of cooking

It would seem that such a dish is easy to prepare. However, it may turn out that you have been cooking omelets incorrectly all your life. A French chef, for example, will never beat eggs. He simply mixes them with milk, salt and black pepper with an ordinary fork. In addition, an omelet cannot be cooked on anything other than a good one. butter. It must be put in a pan set on high heat, wait until it stops foaming, and carefully pour the milk-egg mixture. After that, you need to lift the stuck edges of the “pancake” and shake the pan. In this case, the scrambled mass will flow under the pancake, and it will become more magnificent. When the omelet is almost ready, that is, all the liquid substance has disappeared, you should take a wooden spatula and fold the pancake in half. We wait another 30 seconds, transfer to a plate and serve. If you wish, you can sprinkle the dish with finely chopped green onion.

Omelet with cheese

If the previous recipe seemed too primitive to you, we hasten to reassure you: there are about a hundred more savory options. For example, French is prepared in exactly the same way as the previous version. However, there is a difference: when the egg-milk mixture is completely seized, its surface is sprinkled with grated cheese, covered with a half and the pan is left on the fire for a few more seconds. Some chefs advise adding chopped green onions along with cheese, and there are those who offer it as additional ingredient use cherry tomato slices.

The only thing you should know is that the cheese must be hard, although there are variants of this recipe when the omelet is not folded, but thin slices of mozzarella are placed on its surface.

Dukan Variation: Ingredients

Today, many people are addicted to diets. If you are one of them, then try the French omelette offered by Dr. Pierre Dukan. Its calorie content is 124 kcal per 100 g, and you will need the following products:

• 2 eggs;
• 100 ml skimmed milk;
• salt to taste;
• 70 g of low-fat minced veal;
• ground pepper on the tip of a knife;
• half a head of onion;
• 1 sprig of parsley.

Cooking

French omelet is prepared in the following sequence:

• onions are finely chopped;
• fried without oil (you can add a drop to lubricate the pan);
• add minced meat and stew with onions, closing the lid;
• if the juice does not stand out, add a little boiling water;
• the egg is shaken with milk;
• salt;
• minced meat is poured with an egg-milk mixture;
• fry until cooked on low heat;
• sprinkle with finely chopped herbs.

Spread the omelette on a plate and serve immediately, until the dish has cooled.

Recipe in a slow cooker

If you have such a kitchen helper, then try making a classic puffy version of this dish with the simplest ingredients:

• 2 eggs;
• spices (optional) and salt;
• 50 g of hard cheese;
• 1 slice of white bread;
• 2 tbsp. l. milk;
• some vegetable oil.

The dish is prepared like this:

• cut off the crusts of bread;
• soaked in milk
• beat eggs in a blender;
• put soaked bread there and continue to mix;
• grated cheese;
• pour into a blender and add spices and salt;
• pour a little vegetable oil on the bottom of the multicooker bowl;
• set the mode "Frying".
• waiting for the oil to heat up;
• pour the omelette mixture;
• switch the multicooker to the "Extinguishing" mode;
• take the omelette out of the bowl;
• put it on a plate;
• rolled into a tube.

If there is a desire, they first spread the filling on the omelet "pancake", for example, finely chopped ham.

Now you know how you can cook a French omelette (recipe with photo classic version see above). These are popular in many countries. In addition, nothing will stop you from coming up with your own version, which, perhaps, will be no worse than those described in this article.

Break the eggs into a bowl. Pierce the yolks with a fork, salt and pepper if desired.

Whisk the eggs quickly with a fork to combine the yolks with the whites. The egg mixture should stretch when lifted with a fork.

Heat a 20-22 cm non-stick frying pan to high heat. Add butter: it should begin to foam, but not turn brown. Pour in the egg mixture and wait 5-6 seconds for the eggs to set slightly.

Shaking the pan back and forth, actively stir the omelet with a fork so that the eggs thicken faster.

Once the omelet has thickened on the bottom and is still runny on top, run a fork along the edges of the omelet to separate them from the pan. Shaking the pan, move it to the side opposite from you. Then fold the edge of the omelette closest to you towards the middle.

It is easy to hit the pan on the table so that the edge of the omelet opposite from you moves forward. Grab the handle of the pan so that your thumb is on top. Place a plate on the plate and flip the omelet onto it with a sharp movement so that the free edge is turned down. Trim the edges, sprinkle with chopped herbs if desired.

The thinnest pancake of the French omelette, decorated with fresh herbs, is exquisite, like all French cuisine. It is quickly prepared, but will require undivided attention from the hostess. The secret of its preparation is the gradual addition of melted butter. If it is overheated, the dish may acquire an unpleasant bitterness.

A bright golden cake should not be overcooked, otherwise it will become dry, brittle and will not roll well into a tube. It can be cut into several parts, as there are many who want to try.

It goes well with spicy white sauce and any side dish.

Ingredients

• chicken egg - 3 pcs.
• butter - 50 g
• salt - to taste
• ground black pepper - to taste

Cooking

1. Take good quality butter, margarine will not work. Heat a frying pan with a diameter of 25 cm with a thick bottom, put the oil, reduce the heat, hold the oil so that it melts. It should not sizzle and boil, just slowly melt.

2. Rinse the eggs, dry them, break them into a deep bowl. Beat with a fork - not hard, until smooth.

3. Season the omelette mass to taste ground pepper and salt. Stir with a fork.

4. Pour the hot melted butter into the beaten eggs in a thin stream, stirring constantly with a fork to prevent the eggs from overcooking.

5. Since there is butter left on the bottom of the pan, it does not need to be lubricated. On the hot pan Pour in the egg-cream mixture, spread evenly. Set the fire to small.

6. After a couple of minutes, the scrambled mass around the edges will begin to thicken. As soon as the edges turn white and become denser, take two spatulas and carefully wrap the omelet in a tube.

Fried eggs in French is a non-trivial dish, where eggs, cheese and bread are invariably present as ingredients. We will learn how to cook the original scrambled eggs in toast, master the classic recipe for a French dish in a pan and in a slow cooker. It will be delicious!

Omelet - original french dish prepared by a forester to Emperor Franz Joseph in the 19th century from what "God sent": eggs, flour and water. Vladyka liked the new dish so much that he included it in the menu of his royal dinners. Since then the recipe classic omelette remained practically unchanged: only the composition of the dish varied: in Provence they liked to cook it with chestnuts, in the Alpes-Maritimes - with ham, in Savoy - with fried lard, in Poitou - with mushrooms.

The main feature of French scrambled eggs is the lack of height; Overseas chefs prepare the base for the filling, so the omelet in France is traditionally prepared without milk and rolled into a tube right in the pan. The recipe for French scrambled eggs, as a rule, is supplemented with diced slices of unleavened bread - toast, which makes the dish more satisfying and original.

French food secrets

What do you need to know to cook an omelette the way real French chefs cook it?

• Do not add milk to an omelet. Despite the frequent deviation from the rules, the classic recipe for the dish excludes the addition of milk or cream. So the scrambled eggs are denser and resemble a “pancake”, in which you can wrap any filling.
• Don't skimp on butter. Melted butter is usually added directly to the omelet mixture, which makes the dish more tender and tastier. It is also desirable to fry an omelette in butter, not allowing it to boil.
• Do not beat the omelette with a mixer. French chefs do not even use a whisk to mix the mixture: only a fork. A dish whipped into foam is guaranteed to fall off after cooking.
• Don't overdo it with spices. Dried or fresh herbs, pepper, basil in in large numbers able to interrupt the original creamy taste of the dish. The classic omelette recipe, as a rule, does not even contain greens.
• Don't overcook. The omelet is going into a tube already at the moment when the proteins are just beginning to “grab”. As it rolls up, the dish has time to cook and pleases delicate taste no fried crust.

French scrambled eggs

Classic recipe

The recipe for French scrambled eggs often includes diced toast, which in Russian cuisine can be replaced with wheat, rye bread or a baton. It is not forbidden to use dried or yesterday's bread - saturated with egg mixture, it will only enrich the taste of the dish.


You will need:

• eggs - 2 pieces;
• loaf - 2 slices;
• tomato - 1 piece;
• onions - 1 piece;
• vegetable oil - 3 tbsp. l.;
• cheese - 100 g;
• salt.

Cooking:

1. Dice the onion, tomatoes and banana. Fry all ingredients for vegetable oil 4-6 minutes.
2. Bring the eggs with salt until smooth and pour into the pan.
3. Stew the contents for about 8 minutes, then pour the dish with grated cheese and cook for another 2 minutes. Enjoy your meal!

The recipe for French scrambled eggs is simple. It can be cooked in a slow cooker: to do this, fry the onions, tomatoes and bread in the “Frying” mode for about 5 minutes, then pour the contents with the egg mixture and cook in the “Baking” mode for 20 minutes. Add cheese 1-2 minutes before the end of cooking. In a slow cooker, scrambled eggs will turn out more magnificent and healthier than in a frying pan.

french omelette traditionally cooked in an open pan, which prevents the dish from rising. Authentic scrambled eggs from France are thin and quite fragile: so that they do not lose their shape, they are quickly transferred to a plate and immediately cut into pieces.

in toast

Eggs in toast original dish which, thanks to its unusual presentation It will be a good option for a romantic or children's breakfast. This variant of scrambled eggs is good in quality self-dish paired with cherry tomatoes or regular sliced ​​tomato, green onion and basil.


You will need:

• toasts - 4 pieces;
• eggs - 4 pieces;
• greens (parsley, dill) - 150 g;
• olive oil - 3 tbsp. l.;
• cheese - 100 g;
• salt.

Cooking:

1. Cut round holes in the center of the toast. Fry the blanks for olive oil 2-3 minutes on both sides.
2. Gently pour eggs into the center of the bread, add salt and fry over low heat for about 3 minutes. When the proteins have lost their transparency, sprinkle the dish with grated cheese and continue cooking until it melts. Decorate the finished scrambled eggs with chopped herbs.

So that the scrambled eggs in the toast do not fall apart, it is better to choose already cut pieces of bread with strong edges.

French omelette

Classic recipe

The secret of the classic French omelette is in its composition and method of serving. For its preparation, only eggs are required and the obligatory ingredient is butter, enveloping the omelet during cooking (it should not boil). His appearance resembles a pancake (with or without filling) wrapped in a roll. For a variety of omelet, it is not forbidden to add champignons, onions, green pea, bell pepper.


You will need:

• eggs - 3 pieces;
• butter - 50 g;
• salt, pepper (white).

Cooking:

1. Mix eggs, salt and pepper until smooth.
2. Melt three-quarters of the butter in a frying pan and, stirring constantly, pour into the egg mixture.
3. Pour the resulting mixture into the pan and cook for 3-4 minutes until the edges of the dish begin to turn white.
4. Using a spatula, wrap the half-cooked omelet into a roll. After 1-2 minutes, place the dish on a plate with the seam down.

French omelet is porous, airy, with a delicate taste. When serving on a roll, you can make several cuts so that the filling protrudes beautifully. Enjoy your meal!

To add satiety to the omelette, it is not forbidden to add potatoes to the dish: 3 or 4 tubers are rubbed on a coarse grater, sautéed in a pan for 2-3 minutes and then added to the omelet mixture. In a potato omelette, it is good to combine onions and meat products.

With cheese and tomatoes

French Cheese Omelette Recipe - A simple dish with creamy taste and a spicy nutty note. A quick omelette is not only suitable for a regular breakfast, but can also be a great treat for unexpected guests. In addition to nuts, cheese and tomatoes, it can be supplemented with vegetables and olives - in this case, the taste will be brighter.


You will need:

• eggs - 3 pieces;
• tomato - 1 piece;
• butter - 1 tbsp. l.;
• cheese - 50 g;
• walnuts- 3 pieces;
• salt.

Cooking:

1. Mix eggs with salt.
2. Cut the tomato into cubes, grate the cheese, chop the walnuts.
3. Pour the omelet mixture into the pan and cook for 4-5 minutes. When a little liquid remains on the surface of the dish, put the tomatoes, cheese, walnuts and roll the omelette into a tube. Ready!

It is recommended to serve French omelet with cheese cut into rolls and sprinkled with fresh herbs.

The recipe for a French omelette, as well as scrambled eggs, is simple, and the dish turns out to be original, appetizing and bright. And from the usual ingredients. Using classic and unusual serving dishes, you can heartily feed, impress and delight guests and loved ones. Try it yourself!

The French are said to know a lot about wine and women. And also in various dishes. Well, about frog legs we, perhaps, this time will remain in the dark, but with pleasure we will cook and try a very successful national version of the omelette.

French Omelet - General Cooking Principles

French omelet is prepared only by pouring the mass into the pan. It must be covered with a non-stick coating, but if there is a massive cast-iron pan with sloping edges, then the best option no dishes to be found. For a portion of such an omelette of three eggs, a pan with an internal diameter of about 20 cm is suitable.

The peculiarity of the French version of the omelet lies in the correct composition of the egg mass and its frying in a pan.

Omelet mass is prepared only from eggs. Milk or other products are rarely added to it. Eggs are seasoned with ground pepper, then salted and thoroughly shaken. You do not need to beat them until foam, the main thing is that the base is homogeneous.

Fry the French omelette with minimal heat, pouring the egg mixture into well-heated butter. Often, part of the oil is introduced into the scrambled mass. In the process of cooking, do not cover the pan with a lid, otherwise you will get something more like a lush soufflé.

A French omelette is ready when the edges begin to lighten but the center of the dish remains slightly runny. At this point, it is rolled up and transferred to a plate. If the dish is cooked with stuffing, then the dish is fried more strongly, and be sure to make sure that its bottom does not burn.

In the filling of the French omelette, you can put any products that are in harmony with each other: vegetables, fish, fresh herbs, sausages and mushrooms. The filling is laid out in the center of the finished omelet "cake" and the free edges are wrapped on it. Any filling is always sprinkled with shredded cheese.

The wrapped omelette is slightly warmed up so that the cheese melts well and only after that it is transferred to a plate, laying it seam down. Can be served as a side dish fresh vegetables.

A simple recipe - classic French omelettes

Ingredients:

50 gr. butter;

Three eggs.

Cooking method:

1. In a frying pan of suitable size and wall thickness, put the butter and put on a minimum fire. The butter should melt completely, but it should not be heated too much.

2. While the oil is heating, break the eggs into a small bowl and shake well. Beating until fluffy foam is not necessary, it is enough to bring to a uniform consistency.

3. Intensively stirring the eggs, pour almost all the oil into them in a thin stream. A little melted butter should be left in the pan, it will come in handy for frying.

4. Pour quite a bit of salt into the egg mass, pepper lightly and mix thoroughly.

5. Pour the prepared mixture into the pan in which the oil was left, and set the fire to minimum.

6. When the edges turn white, lift with a spatula for one, the lightest edge and carefully wrap it in the form of a roll.

7. Gently place the rolled omelette on a plate, seam side down, and serve.

French omelette stuffed with vegetables and mushrooms

Ingredients:

50 gr. bacon

half bell pepper;

Small tomato;

50 gr. cheese - "Russian" or "Dutch";

Four small champignons;

Half of a medium onion;

Small clove of garlic;

Three feathers of green onions;

Eggs - 3 pcs.;

72% butter - 40 gr.

Cooking method:

1. In a frying pan over low heat, heat the thin slices of bacon until the fat is rendered out of them.

2. Add medium-sized chopped onion and lightly simmer it over low heat.

3. Without waiting for browning, put mushrooms cut into small cubes and chopped pulp of bell pepper in the same way to the softened onion.

4. Slightly salt the filling, season with white ground pepper, squeeze the garlic into it with a press and, stirring constantly, bring the mushroom and vegetable pieces to readiness, softness.

5. In a separate frying pan, slowly (at a minimum temperature), melt the butter and carefully pour the eggs loose with salt into it.

6. Bring the omelet over low heat until the edges lighten and place the cooked roast in the center.

7. Sprinkle the filling with finely grated cheese on top and wrap the free edges on it.

8. Ready meal carefully transfer over the edge of the pan to a dish or plate and serve hot to the table.

French omelet - "Hostess", with champignons

Ingredients:

Two eggs;

25 ml of pasteurized milk;

A large spoonful of butter;

Fresh champignons- three small mushrooms;

Leek - 1 pc.;

Three leaves of lettuce;

Quarter of red sweet pepper;

"Dutch" cheese - 40 gr.

Cooking method:

1. Cut the leek into thin rings, and the mushrooms into slices. Grind the cheese on a large grater.

2. Rinse lettuce leaves thoroughly with water and dry each with a towel.

3. In a dry frying pan over low heat, simmer the onion for a couple of minutes, then add the mushrooms, wait for the juice to evaporate completely, and put everything on a plate.

4. Cut one lettuce leaf and the pulp of bell pepper into medium-sized thin strips.

5. Beat eggs and milk, add a little ground pepper to the mixture, salt to your liking. Add chopped lettuce leaves to the eggs and mix thoroughly.

6. Melt the butter well in a pan and carefully pour the eggs mixed with greens into it.

7. When the edges of the omelet change color, and its middle is still slightly watery, put it in the center mushroom stuffing and carefully smooth it to the edges.

8. Sprinkle mushrooms with coarsely grated cheese. Spread the remaining lettuce leaves on one side of the filling. Carefully lay the strips of sweet pepper on them and fold the omelette in half.

French omelet with ham filling

Ingredients:

Four eggs;

60 grams of hard cheese;

50 grams of boiled ham;

A heaping tablespoon of butter or heavy cream.

Cooking method:

1. Break the eggs into a deep bowl and pierce the yolks with a fork. Pour a little salt and shake the egg mass well, bringing it to uniformity. For flavor, you can add a little freshly ground black pepper in a mortar.

2. Cut the ham into centimeter cubes, grate the cheese on a medium or large grater.

3. Put the oil in a frying pan and let it simmer over low heat.

4. When the fat starts to crackle, pour the loose eggs into it and leave to cook on the same heat.

5. In the process of cooking, periodically move the already baked part away from the walls of the pan to the center.

6. When the whole mass is well baked, sprinkle half of it with a piece of chopped cheese. Spread the ham cubes evenly on it and cover with the remaining cheese chips.

7. Cover the ham filling with the free part of the omelet, soak the dish in the pan for another half a minute and transfer to a plate.

8. When serving, a hot dish can be additionally sprinkled with cheese on top.

French omelette with red fish and tomatoes

Ingredients:

Lightly salted red fish - 50 gr.;

Three large eggs;

30 grams of "Russian" cheese;

medium-sized meaty tomato;

30 gr. cream or butter;

Fresh herbs for serving - to taste.

Cooking method:

1. Cut the red fish and tomato into medium-sized cubes, the size of the rib is not more than 0.5 cm, rub the cheese on a fine vegetable grater. Combine fish with cheese and tomatoes, mix.

2. Pierce the yolks of the eggs broken into a bowl. Season the eggs with ground pepper, add a small pinch of salt and stir.

3. Pour non-boiling, well-melted butter in a pan into the egg mixture and mix thoroughly with a fork until smooth.

4. Pour the mixture into the pan in which the oil was heated and put it on moderate heat.

5. When the upper part becomes hard enough, and the lower one grabs well, put the fish mixed with tomatoes and cheese in a strip on its center.

6. Gently lifting the free edges with a spatula, wrap them over the filling, heat the omelet for at least 30 seconds so that the cheese begins to melt and transfer the omelet to a plate.

7. Garnish the dish with fresh herbs and serve.

French omelette stuffed with cheese, vegetables and mushrooms

Ingredients:

Fresh milk (or just very fatty) - 100 ml;

Four eggs;

50 gr. salted cheese;

Three sprigs of fresh dill;

"Kostroma" cheese - 50 gr.;

Small tomato;

Four young champignons;

Three tablespoons of frozen butter;

Small Bell pepper;

Spices - to taste.

Cooking method:

1. Release the eggs into a deep bowl and pierce the yolks. Add a teaspoon of refined oil, pour in all the milk, season with spices, lightly salt and shake thoroughly.

2. Pour the oil into the heated pan, spread the fat evenly over the entire bottom, pour the egg mixture on it.

3. At a low temperature, without covering with a lid, bake until fully cooked and carefully transfer to a plate.

4. Cheese and hard cheese grate into small chips, finely chop fresh herbs. Finely, cubes, cut the tomatoes, finely chop the onion and the pulp of the bell pepper.

5. Fry the champignons cut into medium-sized slices together with pepper in warm vegetable oil.

6. Put all the components of the filling on half of the omelet, and cover it with the free half.

7. Gently transfer to the pan and heat it at a minimum temperature on both sides, three minutes on each side. It is advisable to cover the pan with a lid so that the cheese melts better.

French Omelet - Cooking Tricks and Helpful Tips

egg mass it will be easier to bring to uniformity if, before shaking, pierce the egg yolks with a sharp table object - a fork or knife.

To make the French omelette fry more evenly, move the already prepared part of it from the sides of the pan to the center when frying.

Cheese in the filling will melt better and much faster if heated under the lid.

Do not pour the omelet mass into the oil boiling in the pan, the dish is guaranteed to burn.