Today is also Julia Child’s birthday…

Breaking Eggs with Julia

 

A found poem using texts from Chapter Three of Mastering the Art of French Cooking by Simone Beck, Louisette Bertholle, and Julia Child.

 

A good French omelette

is a smooth,

gently swelling,

golden oval

that is tender and creamy inside.

 

It takes less than half a minute to make,

it is ideal

for a quick meal.

 

There is a trick to omelettes.

Do one after another

for groups of people

every chance you get

for several days

and even be willing

to throw some away

you should soon develop the art

as well as your own personal omelette style.

 

An omelette cannot be made in a sticky pan.

The eggs must be able to slide around freely.

 

Have one pan

for omelettes only.

We prefer the French type of plain iron.

Eggs never stick to it.

when the pan is properly cared for.

 

Just before heating

the butter in the pan,

break the eggs

into a mixing bowl

and add salt and pepper.

 

With a large table fork

beat the eggs

30 to 40 vigorous strokes

should be sufficient.

 

Place the butter in the pan

and set over very high heat.

As the butter melts,

tilt the pan in all directions

to film the sides.

When the foam

has almost subsided

and the butter is on the point of coloring,

pour in the eggs.

 

Let the eggs settle in the pan

for 2 or 3 seconds.

Grasp the handle

of the pan with both hands,

thumbs on top

and immediately begin

jerking the pan

vigorously and roughly,

one jerk per second.

 

It is the sharp pull of the pan toward you

which throws the eggs

against the far lip

of the pan.

 

You must have the courage

to be rough

or the eggs will not loosen.

 

After several jerks,

the eggs will begin to thicken.

(A filling would go in at this point.)

 

Increase the angle of the pan slightly,

which will force the egg mass

to roll over on itself

with each jerk

at the far lip

of the pan.

 

Hold it in the angle of the pan

to brown the bottom

a pale golden color,

but only for a second or twe

 

The center of the omelette

should remain soft and creamy.

If the omelette has not formed neatly,

push it back with your fork.

 

Turn the omelette onto the plate

as illustrated on page 128.

 

Rub the top

with a bit of butter

and serve as soon as possible.

 

Bon Appetit!

 

Dana Pattillo, August 14, 2004

 

In memoriam Julia Child 1912-2004.

 

Note:  If  anyone is suddenly seized with the desire to make a French omelette, please consult the full set of instructions in Chapter Three of Mastering the Art of French Cooking. As Julia said, “Keep your knives sharp” and “Above all, have a good time.”