*  Exported from  MasterCook II  *
                     French Style Omelet: James Beard Method
 Recipe By     :TASTE SHOW #TS4080
 Serving Size  :      Preparation Time :
 Categories    :New Text Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
        2                eggs at room temperature
    1 1/2  tablespoons   butter
                         Garlic, chive or red pepper butter
                         Fresh herbs
 1 heavy omelet pan, 10 inches across the top and 7 inches across bottom,
 with low, sloping sides and a non-stick bottom
 Beat eggs for 20-30 seconds at most. Place butter in a hot pan. Butter is
 ready when foam starts to subside and maybe starts to brown a little.
 Pour in the eggs. Let set for 2-3 seconds then cook for 20-30 seconds until
 just golden, tilting pan and rolling egg toward opposite side of pan, using
 a spatula to help push it and keep it together. Keep the pan tilted at a
 slight angle, away from you, gradually flipping the pan so that the omelet
 flips over onto itself.
 Slide the omelet onto a plate and serve, brushing with garlic, chive or red
 pepper butter and fresh herbs for garnish.
 FRENCH OMELET VARIATION: After eggs set for 2-3 seconds, sprinkle Gruyere
 cheese across raw middle.
 DUCK FAT VARIATION: Use 2 tablespoons of duck fat in place of the butter.
 Suggested wine: A light, crisp young white wine such as a Muscat from the
 Alsace region--perhaps one from Dirler.
                     - - - - - - - - - - - - - - - - - -