Friday, December 26. 2008French Rolled Omelets are easy!
In a recent print article, Cooks Illustrated Magazine attempted to convince us that French rolled omelets, a staple of rustic peasant cuisine in France for centuries, were somehow very difficult food worthy of a two-column recipe and the addition of a whole cup of saturated fat and a lot of fiddly handling (to be fair to them, Julia Child did this as well). So, the other morning, I set out to prove them wrong. I made rolled omelets not only quickly and easily (35 min for 4 omletes, start to finish), but I used inferior ingredients and didn't measure. Among other things, instead of fresh whole room-temperature eggs, I used Costco carton fake eggs which were past their expiration date.The result? Quick, easy, tender, tasty. This is easy food. Recipe follows. Continue reading "French Rolled Omelets are easy!" |
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