Made this for my wife this morning – hers came out much prettier than mine 😊 first time using this technique
by snappychihuahua
Made this for my wife this morning – hers came out much prettier than mine 😊 first time using this technique
by snappychihuahua
7 Comments
Tuck the ends of the sides in a little bit and Tuck the ends underneath for better presentation and that also is part and parcel of a French omelette. That’s part of what makes it a French omelet is its torpedo or almond shape. Better plating would have brought this to a 9.
Looks fine. Technique is, according to Escoffier himself, not as important as the uniformity of the mixture and softness of the cooked egg.
I can’t even with these chives. See you tomorrow chef!
Looks like a dead Gumby.
Plating is whack but the omelette itself looks incredible.
Is there any goat cheese inside that mafakka
This is a completely fine french omelette. Nobody, in their right mind, would complain if that is how you serve it for the rest of your life.
Easy improvement is tugging the edges in and to give the chives some love. Maybe you should sharpen your knife.
Maybe try to crumble the cheese in a dense line across the omlette instead of all over the place.