According to the legend of the annual giant omelette of the village Bessières in the department of Haute-Garonne. Napoleon Bonaparte and his army were traveling through southern France, when they decided to stop one evening in the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper. He enjoyed it so much that he ordered the locals to gather all the eggs in the village together and prepare a huge omelette for his regiment.
Time time: 5-10 minutes
- 3 Eggs
- 20g Butter
- Sea Salt
- Use the freshest eggs you can find as they will start to lose flavour over time.
- When adding herbs or seasonings whisk them into the mixing bowl with your eggs.
- Any other ingredients can be added before or after folding the omelette.
- In a mixing bowl beat the eggs with a fork until there are not traces of white.
- Melt and swirl the butter (the butter should be sizzling but not brown) in an 8 inch frying pan over a medium heat. Add your eggs and with a spatula start stirring immediately while also shaking the pan, making sure that nothing is sticking to the bottom.
- When the eggs are softly scrambled stop stirring, this should take 1 to 2 minutes. Use a spatula to spread the egg evenly across the frying pan, if it looks like there is to much liquid leave to cook for another 5-10 seconds.
- Turn off the heat, hold the pan at a 45-degree angle to the stove and carefully fold the omelette (A French omelette doesn't have any browning on it).
- Season with sea salt and serve fresh from the pan.