Rolled Omelette (L'Omelette Roulée) Recipe

This omelette should be made in a seven-inch French omelette pan, and a gas flame is usually more successful than an electric stove.The rolled omelette is the most fun of any method, but requires more practice. Here, the pan is jerked over high heat at an angle so that the egg mass is continually hurled against the far lip of the pan until the eggs thicken. Finally, as the pan is tilted further while it is being jerked, the eggs roll over at the far lip of the pan, forming an omelette shape.A simpleminded but perfect way to master the movement is to practice outdoors with half a cupful of dried beans. As soon as you are able to make them flip over themselves in a group, you have the right feeling; but the actual omelette-making gesture is sharper and rougher.You might want to try mastering this easier technique beforehand.Click here to see Julia Child's Tomato-Filled Omelette recipe.Click here to see her recipe for Pipérade.