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The Secret to Making a Great Omelette by Chef CiÇou

So many people ask me how to do an omelette, “the rolled one“. That’s not an easy one, and you need a lot of practice. The good thing is that eggs are not so expensive so you can practice if you really want to learn.  I remember where I learned how to do this omelette, this was 29 years ago when I was just a simple apprentice, just a baby in the culinary world. But I was so lucky that I started at the best at that time, the Ritz Hotel in Paris.

I learned when I was at the “Entremetier” (this is a section in the kitchen which takes care of all the hotel’s breakfast, especialy all egg cooking, soup and potage, as well as all garnishes for all a la cartes of the hotel and its room service). It’s a busy section in the kitchen and a very important one!

When you are only 16 years old and when you do more than 100 covers in the early morning for the breakfast service in a short time, I tell you, you do a lot of omelettes, so you learn fast because you don’t want to miss an order and people usually in the morning are always in hurry! (I have a lot of stories about this fantastic learning place “the Ritz Hotel” but that is for another post).

Making a good omelette needs a nice presentation, and you need to make sure the egg is not overcooked, not too colored, not too undercooked and still smoky hot when the client will eat it! You need PRACTICE… a LOT of practice.

So here some of my tips for you to get a nice omelette at home.
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