Julia Child’s L’Omelette Roulee (Rolled Omelette)
I am so excited to be a part of this wonderful celebration with this Julia Child’s L’Omelette Roulee (Rolled Omelette) to pay homage to a fantastic chef and my idol, Julia Child.
I have absolutely loved this woman since I was a child. In fact, I was Julia Child’s child. Since I can remember I have made her recipes. Sometimes cursing her for making me squeeze mushrooms through cheesecloth to remove the extra moisture but always loving her in the end again because the results were fantastic.
Are Julia Child’s Recipes Reliable?
In short YES! I have never had one of Julia’s recipes fail, that I can remember, and trust me I have had countless others fail. This project involves restaurants, chefs, bookstores, and bloggers all celebrating Julia Child and her legacy.
Come and help celebrate with me over the next 100 days leading up to her birthday on Aug. 15. Each Monday we will be given a recipe to celebrate JC100. You can follow along on Facebook. Each Thursday the recipe will also be posted there. You can also follow along on Twitter, Pinterest, and Tumblr.
I am blessed to have The French Chef on DVD so I can watch it again and again. Ken and Amber have watched them with me and we have laughed along with Julia and enjoyed every crumb that has fallen in her kitchen.
She is entertaining, fun, and most of all real. She makes mistakes but corrects them as best she can and moves on. I always think of her saying that you must have the courage of your conviction. So off I went to attempt this technique of a rolled omelette.
I watched the DVD the night before to see her make countless omelettes using this very technique. This is not as much as a recipe as a technique.
My daughter Amber said it was the best omelette she has ever had. She had a second but just had the plain omelette since I was practicing the technique. Plain or filled you will love them. I placed the omelette on an orange runner to celebrate Julia and the gorgeous orange blouse she wore on the episode entitled “The Omelette Show.” Here is how mine turned out.
- 2 eggs, beaten but not frothy
- Salt and pepper to taste
- 1 tsp. water
- 1 Tbsp. butter
- Brie cheese, sliced thinly
- 1/2 Tbsp. chopped fresh tarragon
- 1 Tbsp. chopped fresh parsley
- Mix the eggs with the water, add the salt and pepper to taste.
- Heat the pan (an omelette pan with 7″ in diameter at the bottom) over medium-high heat and place in the Tbsp. butter. Coat the entire pan with butter including up the sides.
- When the foam has subsided and just before the butter starts to turn brown, pour in the eggs. Let the eggs set in the pan for 2-3 seconds then give them a shake.
- Now grasp the handle of the pan with both hands, thumbs on top, and immediately begin jerking the pan vigorously and roughly toward you at an even, 20-degree angle over the heat, one jerk per second.
- Keep doing this so that the egg releases itself from the bottom of the pan. After several jerks, the eggs will begin to thicken. Very quickly add the Brie cheese and the tarragon.
- Then increase the angle of the pan slightly which will force the egg mass to roll over on itself with each jerk at the far lip of the pan. As soon as the omelette has shaped, hold it at the angle of the pan to brown slightly.
- Do not overcook, this whole process should take ONLY 20-30 seconds!!! Julia has named this “dinner in half a minute.” The center of the omelette should remain soft and creamy. Plating of this omelette is just as important as the rest of the technique. Hold the plate in your left hand.
- Turn the omelette pan so its handle is to your right. Grasp the handle with your right hand, thumbs on top. Rest the lip of the pan slightly off the center of the plate so that the omelette will land in the center. Then tilt the pan and plate against each other at a 45-degree angle and plate the omelette.
- Garnish with the parsley and serve immediately.
Amount Per Serving:Calories: 343Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 431mgSodium: 710mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 19g
Recipe calculation was provided by Nutritionix and is estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
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.