[{"data":1,"prerenderedAt":175},["ShallowReactive",2],{"guide-french-omelette":3},{"id":4,"title":5,"aliases":6,"art":9,"body":10,"cook":129,"description":130,"difficulty":131,"equipment":132,"extension":144,"family":145,"meta":146,"navigation":147,"nonstick":148,"path":149,"photo":121,"prep":150,"region":151,"related":152,"seo":156,"servings":43,"slug":157,"sources":158,"status":165,"stem":166,"texture":167,"tools":170,"wait":121,"__hash__":174},"guides\u002Fguides\u002Ffrench-omelette.md","French omelette",[7,8],"omelet","omelette baveuse","omelette",{"type":11,"value":12,"toc":120},"minimark",[13,18,34,38,49,58,67,83,99,108],[14,15,17],"h2",{"id":16},"ingredients","Ingredients",[19,20,21,25,28,31],"ul",{},[22,23,24],"li",{},"3 large eggs",[22,26,27],{},"15 g butter",[22,29,30],{},"A pinch of salt",[22,32,33],{},"Black or white pepper",[14,35,37],{"id":36},"method","Method",[39,40,45],"cook-step",{"cue":41,"diagram":42,"number":43,"title":44},"An even mixture without long white strands.","whisk","1","Beat until uniform",[46,47,48],"p",{},"Mix the eggs with salt and pepper until the white disappears into the yolk.",[39,50,55],{"cue":51,"diagram":52,"number":53,"title":54},"Fine curds form in a loose, creamy sheet.","stir","2","Stir over moderate heat",[46,56,57],{},"Melt the butter without browning. Add eggs and stir across the pan with a silicone spatula for 1–2 minutes.",[39,59,64],{"cue":60,"diagram":61,"number":62,"title":63},"The outer sheet holds the soft interior together.","fold","3","Stop and fold",[46,65,66],{},"Stop stirring while the curds can still join. Smooth the top, take off the heat, and roll one edge towards the other.",[39,68,73,76],{"cue":69,"diagram":70,"number":71,"title":72},"An oval omelette with a pale surface.","assemble","4","Turn onto the plate",[46,74,75],{},"Close the loose edge with the spatula and tip out seam-side down.",[46,77,78,82],{},[79,80,81],"strong",{},"Safety:"," For this soft-centred preparation, use pasteurised eggs if available. The FDA recommends firm whites and yolks for the lowest risk; children, pregnant people, older adults and people with weakened immunity should choose the fully cooked option. Colour and texture do not prove that an egg is safe.",[84,85,87,90,93],"guide-notes",{"title":86},"Equipment & heat",[14,88,86],{"id":89},"equipment-heat",[46,91,92],{},"On induction, start with low-to-moderate power and watch the butter; avoid boost. Gas also works: keep the flame beneath the base. On electric, move the pan to a cool ring if the egg sets faster than you can work. The aim is foaming butter without darkening. Gas heats the curved sides more readily than induction. On induction, keep the base centred and let the edge set before folding; do not scrape the pan across the glass.",[46,94,95,98],{},[79,96,97],{},"Nonstick:"," A good fit. Use a silicone or wooden utensil.",[84,100,102,105],{"title":101},"Troubleshooting",[14,103,101],{"id":104},"troubleshooting",[46,106,107],{},"If the sheet tears, use a sound nonstick surface and fold before it dries. If it will not join, you have scrambled too long; serve the eggs and shorten that stage next time.",[84,109,111,114,117],{"title":110},"About this version",[14,112,110],{"id":113},"about-this-version",[46,115,116],{},"A home version using moderate heat. Classic restaurant methods often use more heat and faster pan movement.",[46,118,119],{},"Unless stated otherwise, use large chicken eggs, approximately 60 g in the shell, refrigerated. Timings are starting points: use the visual checkpoints and any stated temperature check.",{"title":121,"searchDepth":122,"depth":122,"links":123},"",2,[124,125,126,127,128],{"id":16,"depth":122,"text":17},{"id":36,"depth":122,"text":37},{"id":89,"depth":122,"text":86},{"id":104,"depth":122,"text":101},{"id":113,"depth":122,"text":110},4,"A pale, folded exterior around fine, soft curds.","A little practice",[133,136,138,140,141,143],[134,135],"induction","nonstick",[134,137],"steel",[139,135],"gas",[139,137],[142,135],"electric",[142,137],"md","Omelettes",{"plain":147},true,"A good fit. Use a silicone or wooden utensil.","\u002Fguides\u002Ffrench-omelette",3,"France",[153,154,155],"country-omelette","american-folded-omelette","soft-scrambled",{"title":5,"description":130},"french-omelette",[159,162],{"title":160,"url":161},"Daniel Gritzer — classic French omelette","https:\u002F\u002Fwww.seriouseats.com\u002Fclassic-french-omelette-recipe",{"title":163,"url":164},"FDA — egg safety, undercooked eggs and storage","https:\u002F\u002Fwww.fda.gov\u002Ffood\u002Fbuy-store-serve-safe-food\u002Fwhat-you-need-know-about-egg-safety","Researched","guides\u002Ffrench-omelette",[168,169],"Creamy","Tender",[171,172,173],"20–24 cm frying pan","Silicone spatula","Small bowl","aFQdNnY91vUnQuab3XMeB9ABme6Hy71W84pJJbUYnHQ",1791339489342]