Food - Drink
Here's The Difference Between American And French Omelettes
By ERICA MARTINEZ
You can often customize your omelette at a restaurant, but depending on whether they serve the American or French style, you can end up with a different dish than you expect.
American and French omelettes are both made with beaten, cooked, and folded-over eggs, often with a few add-ins, but their textures and methods of cooking are very different.
An American-style omelette is like a flat circle of scrambled eggs filled with meat, vegetables, and cheeses. It's folded into a half-moon shape and has a fluffy, more dry texture.
To make an American omelette, beaten eggs are poured into a greased, preheated pan. As the eggs cook, the solid edges are lifted to allow the liquid portion to meet the heat.
While some cooks mix the fillings into the beaten eggs, others add them during a small window where the egg has a firm bottom crust and a soft top, before folding in half.
A classic French omelette has no fillings and takes much more technical skill to make. The perfect texture is creamy, pillowy, and soft compared to the fully-cooked American style.
Instead of being folded in half, French omelettes are rolled into an oval, cylindrical, or "football" shape. The omelette starts with pouring beaten eggs into a butter-coated pan.
Rather than lifting the edges of the omelette, the pan is shaken so the egg is constantly moving. When the eggs are set but still creamy, they're rolled and plated seam-side down.
A French omelette may be flavored with herbs, like a "fines herbes" blend, and can be eaten for breakfast or lunch and dinner, often with a salad and a glass of wine.