Nobody here but us servantless Australian cooks

J'ai fait une omelette française!

(I made a French omelette!)

More about that in a minute.

Have you seen the film Julie & Julia? Meryl Streep is brilliant and hilarious playing the part of Julia Child, well-known chef and cookbook writer. Julia's story, set in Paris, is juxtoposed with the narrative of a thirty year old American woman named Julie, who decides to cook her way through Julia's French cookbook forty years after its publication, blogging her journey along the way. I won't spoil the ending, but the film - based on two true stories -  is a funny and inspiring tale about two women who took some steps towards their dreams and then, voila!

I loved the movie - in fact, I watched it twice within two days.

Well, here we are, 8.34 am on the 11th of March 2010 - Julia's influence soldiers on in spirit, and I must get back to my omelette story. A couple of days ago I youtubed the real Julia Childs and watched a clip about making the traditional French dish. Here it is.

 

I have made a few omelettes in my time, but not like this. There are three secrets. First: a very hot pan. Second: committment to agitation. And third: The Flip. Did you know, if you grasp the handle 'just so', you can flip the omelette to your will, somersaulting over upon itself into a neat 'omeletty' shape on the plate?

Taste wise, I have to confess there are other things higher on my breakfast list. But that's not the point. My point is that my eyes actually lit up as I saw The Flip. I still need a little practise. Scrambled eggs, though? I am modest about a few things but not about this. I happen to be one of Australia's most talented scrambled egg chefs. There, I said it.


Apprécier vos oeufs!