I am so excited to tell you about this new project!
Julia Child – culinary icon – would have turned 100 years in August of this year. To help celebrate her life, legacy, and incredible recipes, a group of 100 bloggers will be making and posting many of the classic “Julia” recipes leading up to August.
Being a part of the JC100 project means that each Monday, we’ll receive one special recipe for that week, plus you guys will have the chance to cook along and will have access to the recipe on Facebook every Thursdays, too.
The first recipe was sent this past Monday, and – as easy as it sounds – I was terrified to try this.
Julia’s Omelette Roulée (Rolled Omelette) — or “dinner in half a minute,” as she described it on “The French Chef.”
I read the recipe, then read it again. And again.
And decided I needed what I always need with recipes from Julia.
I needed to see her make it before I tried it on my own. I found a great video of her showing how she does it, and watching how she moves the pan really helped!
Any time I’ve made omelettes in the past, I’ve kept the heat low, let the eggs set for a while, added the fillings, and then flipped it myself. They didn’t always turns out well and they definitely weren’t the most tender omelettes I’ve ever had.
Julia knew what she was doing.
This omelette – as intimidating as it might look with all the movement – was one of the easiest things I’ve ever made.
It literally took just over a minute to cook and was the most tender omelette I’ve ever had. I turned mine into a light lunch, topped with arugula, a drizzle of Nudo Mandarin Olive Oil, and a handful of olives on the side. Bon appetit!
Let’s hope all her recipes are this easy to follow!
Julia Child’s Omelette Roulée (Rolled Omelette)
Recipe source: Mastering the Art of French Cooking by Julia Child
Yields 1 omelette.
- 2-3 eggs
- spoonful of water
- pinch of salt
- dash of pepper
- Crack 2-3 eggs into a bowl and add the water. Sprinkle with salt and pepper. Beat together until the yolks and whites are combined.
- Heat an 8-10″ omelette pan over very high heat.
- When hot, add 1 tablespoon of butter to the pan and swirl it around to let it start melting.
- When the butter is foaming, completely melted, and just about to start browning, pour the beaten eggs into the pan.
- Let the eggs set for a few seconds. The egg mixture will be sizzling and bubbling. Grab the handle of the pan and start shaking the pan towards you, and do not stop. Your eggs will cook quick. If you want to add any fillings, do it now.
- Continue to shake the pan, until the movement starts to force your omelette to roll over. Keep moving the pan until the omelette is rolled up and is sitting in one end of the pan. Let it sit here for a minute to let the top edge get a golden color.
- Tilt pan and gently slide omelette onto a plate.*
Original recipe excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc. – I rewrote the directions in my own words.*