My First Effort at a French Omelette, in a Griswold Cast Iron Chef’s Pan, and Routine After-Use Cleaning of the Pan
I have never been much of an omelette girl and have gone through my entire life without having ever made one. A while back, however, I came across an article and video from Bon Appetit that gave directions for making the perfect French omelette, and I was intrigued.
What also intrigued me is that I have two cast iron chef’s skillets in stock (one to be listed soon – one has gone into my rotation), so the opportunity was ripe for me to give omelette making a try.
Bon Appetit’s recipe calls for butter, butter, and more butter. I watch my caloric intake, so I used just a small amount; less than a tablespoon. I filled mine with about 2T chopped scallions.
While, according to Bon Appetit an omelette should not be brown in any area, mine was a bit just on one part. Not bad for a first try! And a great use for the chef’s skillet!
Bon Appetit recommends a non-stick pan, saying “[n]othing is more important to achieving the perfect roll than using a nonstick pan.” Really, Bon Appetit? What’s up with that? My Griswold chef’s skillet worked just great, even though it has just one layer of seasoning on it!
Enough said. On to the recipe!
I did make a video of my effort. It’s not the best video I’ve ever made or seen by a long shot (sorry about my hair hanging into the shot!), but it does demonstrate the process. The video is below the recipe.
Omelette in Cast Iron Chef’s Pan
- 3 fresh large eggs
- 1 chopped scallion (about 2 T)
- 1 pat butter
- Pinch of seasoned salt (because I really like my Lawry’s seasoned salt!)
- Crack the eggs into a bowl, and briskly whisk
- Add your seasoning to the eggs (I added a dash of seasoned salt) and whisk it in to the eggs
- Heat cast iron skillet over medium heat
- Melt pat of butter in the skillet
- Once skillet is hot and butter is melted, pour the eggs into the chef’s skillet
- Using a spatula, move the egg mixture around the skillet (explained better in my video, below), covering all areas of the cooking surface as evenly as you can
- When the eggs start to set, lift and move the skillet, tilting in each direction to have the eggs cover all areas of the cooking surface
- Sprinkle the scallions onto the middle of the omelette
- While the eggs are still slightly runny, begin rolling the eggs onto itself into a tube shape
- Roll the eggs right out of the skillet and onto your plate and then into your mouth!
My omelette was delicious! I have been making them just about every day now; I have added the Griswold chef’s skillet to my personal collection.
Cleaning the Pan
Even though my pan had just one layer of seasoning on it, there was just a small amount of egg that stuck to the skillet. To clean, I took the pan while it was still warm (not hot), and poured a small amount of warm water into it. I used a plastic bristle brush to lightly scrub the pan. I removed the remainder of the stuck on bits using my chain mail scrubber. I dried the pan with paper towel, gave a light spray of Pam and rubbed it around with another paper towel. Viola! Done and ready for the next use!
Here’s a vid of me cleaning the pan after making the omelette.