In this week's episode of Special Sauce, maangchi is back for part two of her conversation with Ed. Plus, kenjilopezalt talks freezing food and dgritzer let's us in on his secret to the perfect French omelet.
and join the millions of curious folks who have fallen in love with Maangchi and her food who watch her YouTube videos. And again Maangchi, thank you for gracing us with your presence.: Now it's time to head over to Serious Eats' test kitchen to discover what our managing culinary director Daniel Gritzer is cooking up. No need to take notes, details of Daniel's recipe are at seriouseats.com.: A lot goes into making a perfect French omelet.
You'll also need a fork. You can use a metal one, but a plastic fork will be more gentle on your nonstick skillet's surface. Beat three eggs with salt just until no traces of whites remain. A lot of people say not to add the salt until the last minute, but they're wrong. Adding it in advance helps keep the eggs tender. Meld a pat of butter until foamy, but not browned.
Now add the eggs and begin stirring rapidly with a fork, making sure its tines are pointing up. Quickly work the fork all over the skillet in rapid circles while shaking the pan with the other hand. The more you agitate the eggs, the more you'll get tiny curds that are custardy and creamy, not big and fluffy. Pull any wispy edges back into the eggs as you go.
If the eggs are still a little loose, you can hover them over the heat like this for a few extra seconds to help set them more. Now use the fork to gently lift the bottom lip of the omelet, sealing it shut. Roll the omelet out onto a plate, adjusting it so the seam is on the bottom. If you want, you can use a clean towel to fix the omelets form a little more. The ideal shape is sometimes described as cigar or almond like, meaning wider in the middle and then evenly tapering at each end.
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