Intermedio
French
Ratatouille
Fuente: Tradicional
75 min4180 kcal
VeganoVegetarianoSin gluten+1
Foto próximamente
Principiante
Classic French Omelette
Pale, creamy and rolled — no color, no filling, just eggs and butter cooked with patience and a fast wrist.
Fuente
Receta de French culinary technique · 👨🍳 Chef · A foundational restaurant technique
Los nombres de cocineros y creadores aparecen únicamente como crédito de la fuente. More Recipes Please es independiente y no está afiliada, respaldada ni patrocinada por ellos.
Traditional dish — A dish with no single author. The link is background on where it comes from — the steps here are our own writing, not a reproduction.
Watch it being made · 3 videos
⏱ 10 min🍽 1 porciones🔥 300 kcal🇫🇷 Francia
VegetarianoSin glutenBajo en carbohidratosKeto
Pasos
Beat the eggs thoroughly with salt until completely uniform and slightly frothy.
Melt the butter in a nonstick pan over medium heat until it foams but doesn't brown.
Pour in the eggs and stir constantly with a spatula, shaking the pan, to form small soft curds.
When the eggs are mostly set but still glossy on top, stop stirring and let the base set for a few seconds.
Tilt the pan and roll the omelette over onto itself, folding it into a neat cigar shape.
Slide it seam-side down onto the plate; the top should be smooth and pale yellow.
💡 Consejos
- Take it off the heat while the center still looks slightly underdone — carryover finishes it.
- Keep the eggs moving so no color forms.
- A good nonstick pan and softened butter make this far easier.
También te puede gustar
Comparte esta receta
¿Lo has preparado? Comparte una foto en la Vitrina.
Comparte tu creación →