Omelet, easiest dish to cook for bachelors

DISCOVERY

Being a bachelor is one of the hardest lifestyle that a man could ever live. For that, you have to clean the house, and cook for yourself in the more easy way that could ever exist to hope gaining more time.

The omelet is a preparation made from beaten whole eggs served plain or garnished. The Romans called it "ova mellita" a preparation of eggs beaten with honey and cooked in a clay dish.

Back then, in Europe, it was not appreciated by neighboring countries such as Spain or Africa who felt that the omelet was wasteful and that it was better to wait for the egg to turn into chicken. So it was in France that the omelet began its long journey, and by being among the easiest and quickest dish that a person could ever prepare.

TYPES OF SALTY OMELET

RUNNY OMELET

It is an omelet that is half-cooked half-raw. It is one of the most common omelet cooking at breakfast or at Brunch time. Initially, the runny omelet contains only eggs, salt and pepper.

BLOWN OMELET

The famously blown omelet is created by "Mommy Poulard". Airy and light, its cooking is simple: separate the yolk from egg white, and add beaten egg white on, mix and then add the herbs and condiments you want!

TYPE OF SWEET OMELET

JAM OMELET

This dessert is often seen as original, but above all easy to make and economical. The jam omelet consists only of eggs beaten with milk and sugar, and jam spread on the omelet, like a sweet pancake. For a rum omelet, simply heat the rum in a saucepan and drizzle the omelet. Nothing could be simpler!

OMELET PREPARATION

We advise you to prepare the ingredients in advance. For a two-egg omelet, garnish half a glass of ingredients. Cook the raw elements in advance to make the preparation more fluid. Refrigerated ingredients should be heated in advance, except cheeses or jams which are better at room temperature.

Ideally, an omelet is prepared individually and served right away. Provide about 10cl of egg mixture for each plate. If you need to serve multiple people, multiply the recipe by the number of guests. Stir half of the filling inside the omelet. Pour the other half over the omelet once on the plate.

OMELET, A LONGTIME CELEBRATED CULTURE

EASTER OMELET

Easter omelet: Easter Monday has become the day the omelet is celebrated. It is called the Easter omelet. The tradition dating back to the Middle Ages was to go around the farms to collect as many chicken eggs as possible. The eggs were thus distributed as an omelet to the poorest. To celebrate Easter today, families come together and share the Easter omelet, this simple and friendly traditional dish. In Occitania, families are particularly attached to this tradition since it is an opportunity to meet for a meal.

MÈRE POULARD'S OMELET

Mommy Poulard's omelet, maybe you have already heard of it? The omelet “de la mère Poulard”, a specialty of Mont-Saint-Michel in Normandy, is known for its simplicity and its light and airy taste. This simple and easy to make omelette recipe was a real success in the nineteenth century when Annette Poulard, a maid at Mont-Saint-Michel, invented it. Today the restaurant "La Mère Poulard" located at Mont-Saint-Michel is a real spectacle in itself. It shows drummers in traditional costume whipping eggs rhythmically in a large copper container. The secret of this omelet: Separating the egg white and egg yolk beaten separately gives it a light texture. A recipe that is therefore within everyone's reach but which has made the omelet a true emblem of French gastronomy.