You can hardly meet at least one person who would not be familiar with such a dish as scrambled eggs. Indeed, what else could be tastier and more satisfying for breakfast? Plus, it's quick and easy to prepare. Today there are many recipes for scrambled eggs: they are cooked with bacon and tomatoes, in a pan and in the oven. The list is endless. What is French fried eggs? What are its features, and how is it prepared?

Let's answer these questions together.

French fried eggs: cooking secrets

The very name of the dish tells us in which country it originated. Yes, France is considered his homeland, and everyone knows how exquisite French cuisine... Real scrambled eggs in French are prepared in the form of an omelet and do not have pomp and height, since they are used as the basis for the filling. That is why the omelet is rolled immediately in a frying pan into a tube. This dish must be complemented with slices of toast, which makes it more satisfying.

To get an unforgettable and delicious French omelette, you need to take into account the following subtleties of its preparation:

• you do not need to add milk to the French omelet, as it adds splendor to the dish;
• for cooking scrambled eggs, take creamy, and not vegetable oil: it is used not only for frying, but also added to egg mixture melted;
• eggs cannot be beaten until foam forms, so you need to mix the egg mass with a fork or a whisk, and not with a blender;
• spices and herbs are practically not added to French fried eggs in order to preserve the delicate creamy taste of the dish;
• be sure to make sure that the omelet is not overcooked.

Classic French fried eggs: recipe

Composition:

• 3 eggs;
• 2 tomatoes;
• 2 slices of loaf;
• onion head;
• oil - 2 tbsp. l .;
• cheese - 100 g;
• salt.

Preparation:

When cooking scrambled eggs in French, you do not need to cover the pan with a lid to make the dish thin and look like a pancake.

How to cook scrambled eggs in bread?

Scrambled eggs in bread - original and very tasty dish, which can be served as a snack to festive table... In addition, it will not take you much time to prepare it.

Composition:

• eggs - 4 pcs.;
• cheese - 100 g;
• toasts - 4 pcs.;
• oil (it is better to take olive) - 3 tbsp. l .;
• some greenery;
• salt.

Preparation:

By the way, you can cut out any figures, for example, a heart, and you will have an unusual dish.

French omelette: recipe for cooking

Composition:

• 4 eggs;
• salt;
• butter - 60 g;
• white pepper.

Preparation:

1. First you need to stir the eggs until homogeneous mass and then salt and pepper.
2. Now you should melt 40 g of butter in a separate bowl and slowly pour in the eggs, while stirring all the time.
3. In a frying pan, also melt the remaining butter and pour the egg mixture.
4. When the edges of the omelet begin to turn slightly white, use a special spatula to roll it up to form a tube (usually the toasting process takes a few minutes).
5. We keep the omelet in a frying pan for about two minutes and turn off the oven.
6. Put the omelet on the dish down with the so-called seam.

French omelet with tomatoes and cheese

The classic French omelet is prepared only from eggs and butter, but for the filling you can take any ingredients: ham, cheese, mushrooms, vegetables. Let's take a look at how to make an omelet with tomatoes and cheese.

Composition:

• eggs - 4 pcs.;
• tomatoes - 2 pcs.;
• cheese - 50-70 g;
• some walnuts;
• salt.

Preparation:

1. As in the previous recipes, beat the eggs and salt.
2. Dice the tomatoes and grate the cheese.
3. Chop the nuts.
4. Melt the butter in a skillet and pour the egg mixture.
5. As soon as very little liquid remains on the surface of the omelet, you need to immediately lay out the filling: tomatoes, nuts and cheese.
6. We roll the omelet into a tube and serve it to the table in a way we already know.

Original toppings for French omelette

As already mentioned, the choice of filling for a French omelet is quite large. But what kind of original fillings are offered to us by experienced hostesses:

• green pea;
• mushrooms with sauce;
• potatoes with cheese;
• chopped greens;
• croutons with smoked meats;
• fish with parsley.

The variety of options for cooking scrambled eggs in French allows each housewife to choose the most suitable recipe... Do not be afraid to experiment, add new ingredients, and maybe you will come up with own recipe scrambled eggs.

The French omelet consists of beaten eggs fried on one side, followed by rolling into a roll, without waiting for full readiness. This method allows you to get a dish with a moist consistency on the inside of the roll and a slightly crispy crust on the outside.

Milk is never used to prepare this, because in this way it turns out to be liquid, which is contrary to the traditions of French cooking.

If desired, the French omelet can be filled with a variety of ready-made ingredients, be it peas, boiled or, chopped meat, grated cheese and even canned fruits.

How to make an omelette in French, we will tell you in more detail in our recipes.

Classic French omelet recipe

Ingredients:

• eggs - 3 pcs.;
• butter- 50 g;
• salt;
• ground white pepper;
• chopped parsley and basil.

Preparation

Put butter in a cold frying pan and melt it, heating it over low heat. Break eggs into a bowl, mix with a fork or whisk, but do not beat, add salt and white pepper. Then pour in from the pan a little, as thin as possible, almost all the melted butter and mix. Pour the resulting mixture into a frying pan, where the butter was melted, and fry over low heat. As soon as the edges begin to turn white, without waiting for the whole omelet to be ready, we roll it slowly and carefully using a spatula with a roll. Leave in the pan in this form for another half a minute and transfer over the edge of the pan onto a plate with the seam down. The result is a light curled French omelet with a very delicate, porous and airy structure. Serve with fresh chopped herbs.

French omelet with filling and soft cheese

Ingredients:

Preparation

Fry the bacon pieces until fat appears. Then add the diced onion, mushrooms, bell pepper, salt, ground white pepper, chopped garlic and simmer until tender, stirring occasionally. Stir eggs and salt with a fork until smooth and pour into a pan with melted butter and cook over low heat until the edges are whitened. Then we spread the hot filling in the center, sprinkle with grated cheese on top and tuck the edges. We transfer the finished omelette neatly onto a plate over the edge of the pan, decorate with green onion feathers and serve.

Break the eggs into a bowl. Pierce the yolks with a fork, salt and pepper if desired.

Stir the eggs quickly with a fork to combine the yolks with the whites. The egg mixture should stretch when lifted with a fork.

Heat the skillet vigorously with non-stick coating 20–22 cm in diameter. Add butter: it should begin to foam, but not brown. Pour the egg mixture and wait 5-6 seconds until the eggs set slightly.

Shaking the pan in a back and forth motion, actively stir the omelet with a fork so that the eggs thicken more quickly.

Once the bottom of the omelet has thickened and is still runny on top, run a fork along the edges of the omelet to separate it from the pan. Shaking the pan, move it to the opposite side from you. Then fold the edge of the omelet closest to you toward the middle.

It is easy to hit the pan on the table so that the opposite edge of the omelet from you moves forward. Grasp the handle of the pan so that your thumb is on top. Place the plate and with a sharp movement turn the omelet on it so that the free edge turns upside down. Trim the edges, sprinkle with chopped herbs if desired.

The classic French omelet is prepared quite simply, but at the same time, there are some nuances. Ideally, the inside of the omelet is false to be slightly watery (but this is a matter of taste), and from the outside it is not fried, that is, not ruddy. This omelet is based on eggs, butter and salt. If you want a slightly more airy omelet, you can add water to the eggs (for every 2 eggs, 1 tablespoon of water).

Also, the omelet can be supplemented with herbs by mixing it with the eggs. Or make a stuffed omelet by adding the filling to taste (like cheese) in step 5, before curling. There are 2 ways to roll up a French omelet - it's in half or in a roll.

For making French classic omelet it is better to take a heavy frying pan with a non-stick coating, for 2-3 eggs the diameter of the frying pan should be about 20 to 24 cm (this is the maximum).

How to cook "French classic omelette" step by step with a photo at home

To prepare a French omelet, you will need minimal set products: eggs (I have a rustic, size about 1 category), butter and salt. You can also add spices, such as white pepper. You can use black, just white will not be visible in the omelet.))

In the same frying pan, where the butter was melted, we prepare an omelet. Pour the egg mass into a frying pan. The fire should be minimal. At this stage, you can add any filling. As soon as the edges begin to whiten, and the top is still liquid, lift the whitened edge with a spatula. And carefully begin to roll up, or fold in half (crescent shape). The bottom of the omelet should not brown, it should remain light.