Caviar & Crouton Omelet
Combine egg, water, salt and pepper in a bowl and beat lightly with fork. Melt butter in skillet over medium heat. When hot, pour in egg mixture. As soon as omelet starts to set, bring edges gently toward center with fork until no liquid is left. While center of omelet is still moist, place caviar, croutons and walnuts on omelet. Then take pan in left hand and fork or spatula in right, fold one side of omelet over other and slide on plate.
- 3 eggs
2 teaspoons water
dash of salt and pepper
2 Tablespoons butter
3 to 4 Tablespoons red caviar
2 Tablespoons croutons*
6 crushed walnuts
*To make croutons: cut French bread into 1/4-inch pieces and saute in butter or margarine until brown.
This recipe was devised specifically by the great omelet chef Madame Romaine de Lyon for Life Magazine. It appeared in the April 6, 1953 issue under the name the 'Life' Special Omelet in the article "Eight Ways to Glorify Eggs."
The chef's New York bistro, also called Madame Romaine de Lyon, featured over 500 different omelets before it closed in 2003 after 65 years of service.
Mme. Romaine was called "the famous doyenne of omelettes" by Julia Child and Mme. Romaine's book "The Art of Cooking Omelettes" can be seen on the set of Child's cooking program "The French Chef."
Having studied Mme. Romaine, I think it's safe to say she might have taken exception to the simple wording of "skillet" in the recipe above. The following is from her book "The Art of Cooking Omelettes."
"I must tell you positively that the wrong pan can ruin the omelette. It should be of medium weight, first of all. Never use a thick iron skillet because it will be too heavy to handle and will not work properly. It should also be small, no more than six or eight inches at the top, with side slanting out, not in, so that the omelet, when it is finished, will slide out more easily."
The article in Life featuring Madame Romaine de Lyon's recipe; her bistro; her book.
From 1953. A fancy omelet from one of the all-time great omelet chefs, Madame Romaine de Lyon.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2989. Submitted 2/16/2011.