Friday, October 10, 2008

Breaking A Few Eggs

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Omelets. Gotta love 'em (I know I do!) for breakfast, lunch, or dinner, from plain, to mushroom, to Western, to Omelet au Champignon.

And for me, the best instruction on exactly how to make these little egg concoctions as fluffy, airy, and light as they need to be, will always be from my personal culinary "goddess," the late, great, Julia Child.

So break out a bottle of your best Beaujolais Nouveau and enjoy some more "Classic Julia" in this video clip from one of her vintage French Chef episodes on how to make: The Perfect Omelet.

1 comment:

Lynn Sinclair said...

I've been doing it wrong, all these years. I've always thought you had to beat it to make it fluffy, and use a spatula to move it around the pan.