Take your camp cooking skills to the next level by mastering the art of the French omelette. This tender, fluffy omelette has been famously used as a culinary entry exam in many professional kitchens, but with a little patience and practice you can learn how to make this beloved breakfast dish right at your campsite.
So what’s the difference between an American and French omelette anyways? Without over editorializing, the classic American diner omelette tends to be a little tougher, slightly crispy, and loaded with additional toppings. The eggs are fully cooked on the inside and slightly overdone on the outside. Like America itself, the American omelette takes a maximalist approach.
In many ways, the French omelette is the complete opposite. Light and delicate, with a silky smooth texture, a French omelette requires a bit more finesse to properly pull off. The eggs should be soft and custard-like in the middle, and slightly runny when you cut it with a fork. While the French omelette takes a more refined approach - for those who appreciate it - it can be well worth the extra effort.
So how do you make French omelette while camping? The short answer is practice. But we’ve compiled a few steps to help you get started. This can be a difficult dish to truly perfect, but the good news is that even your misses will be irresistibly delicious. So crack open a couple eggs and start practicing your French omelette skills!
- BioLite CampStove 2 - Traditionally French omelettes are cooked over high heat, but for beginners, cooking over medium heat allows a little more control. The BioLite CampStove 2 is great because not only can you modulate the heat by using the built-in fan, but you can lift the pan over the flame to find the perfect temperature zone.
- BioLite Kettle Pot and CoffeePress - For the full Franco breakfast experience, the BioLite KettlePot and French Press make an excellent cup of coffee to go along with your French omelette.
- Non-Stick Frying Pan - A true non-stick pan is an absolute must when making a French omelette. Titanium or even a cast iron pan will only lead to disappointment.
- Plastic Spork - You’re going to be continuously moving the eggs while they cook, so a plastic fork will allow you to really stirs things up without scratching the pan.
- 3 eggs
- 4 cherry tomatoes quartered
- 2 tablespoons grated gruyere cheese
- Handful of chopped spinach
- 1/2 teaspoon salt
- 1 tablespoon of butter
- Beat the Eggs: Before you begin, your eggs should be fully scrambled into a smooth, silky consistency without any loose strands of whites.
- Butter: The secret ingredient behind a great French omelette (perhaps all French cooking?): butter. Melt your butter in the pan until it’s foaming - but not sputtering - and then add in your egg mixture. This decreases the risk of sticking while increasing the overall flavor of the dish.
- Keep It Moving: Once your eggs are in the pan, the key is to keep them moving. Stir continuously with your fork and shake the pan back and forth over the flame. The goal here is to achieve essentially a pancake of soft-scramble eggs, without forming curds that are too distinct. The lower the heat, the less feverishly you’ll have to stir.
- The Fold: Once the eggs achieve a slightly underdone scramble and are starting to set, remove from the heat. Hold the pan at a 45 degree angle and use your fork to flip the top edge over on top of itself. Still holding the pan at an angle, tap the bottom edge on the table to slide the bottom edge of the omelette up the side of the pan. Then use your fork to flip that bottom edge back on top of the omelette.
- The Flip: Still holding the pan at an 45 degree angle, hold a plate over the top of the pan, essentially covering it, and then - in a single sweeping motion - flip the plate and pan upside down. The omelette should slide right out of the pan and land upside down on the plate
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