When Julia Child first started teaching Americans the fundamentals of French cooking, they tended to use electric beaters for basic blending and mixing. Then she introduced them to the wire whisk.
Child used whisks in numerous recipes, including sauces, creams and soups, as well as for beating eggs. She encouraged cooks to get a variety of sizes, including a large balloon whisk for beating egg whites.
Child featured a whisk during the pilot to her public television show The French Chef. She used it to make an omelet. Her method for unmolding the eggs from the pan might seem complicated, but it produces a nicely folded omelet ideal for filling.
recipe
French omelet
2 extra-large or 3 large or medium eggs
Large pinch salt
Several grinds black pepper
1 teaspoon cold water (optional)
1 tablespoon unsalted butter, plus extra to garnish
Several sprigs parsley, to garnish
In a medium bowl, whisk together eggs, salt, pepper and water, if using, until just blended. Set aside.
Place a non-stick skillet over high heat. Add butter and tilt pan in all directions to coat bottom and sides. When butter foam has almost subsided but just before it browns, pour in eggs.
Shake pan briefly to spread eggs over bottom of pan, then let pan sit for several seconds undisturbed while eggs coagulate on bottom. If adding any fillings, such as sautéed vegetables, do so now.
Start jerking the pan toward you, throwing eggs against far edge. Keep jerking roughly, gradually lifting pan up by handle and tilting the far edge over the heat as the omelet begins to roll over on itself. Use a rubber spatula to push any stray egg back into the mass. Then bang on handle close to the pan with a fist, and the omelet will start curling at its far edge.
To unmold, maneuver omelet to one side of pan. Fold the third of the omelet furthest from you over on itself. Lift pan and hold a serving plate next to it. Tilt pan toward plate, allowing omelet to slide onto it, and fold over on itself into thirds.
Spear a lump of butter with a fork and rapidly brush it over top of omelet. Garnish with parsley. Makes 1 serving.
Adapted from Julia's Kitchen Wisdom by Julia child
