2/3/2004: Record-setting omelette

France - the one thing she should always be known for is gastronomy, and so let's enjoy this giant truffle omelette. Created to celebrate the truffle, which is a sort of fungus - known as the "black diamond", and extremely rare due to last summer's heat.

This was a record-breaking omelette, consisting of 3.5 kilos of truffles and more than 3,200 eggs. The culinary feat required a frying pan of some 3.7 metres in diameter. It was cut into 1,000 pieces and sold.

Mmmm omelette

Those crazy French.

I bet it sucked.

It probably did suck. I like my omelettes with ham, cheese, onion and tomatos on it. Yummmmmm

Looks like it will turn in to scrambled eggs to me. How are they going to flip it in half with cheese inside?

Quiet, you American pig-dogs with your silly running about knees-bent behavior! What do you know about French cuisine!? You invented les McDonalds and those so-called french fries! You vould not know a fine omlette if you awaken with one on your ugly faces! I fart in your general direction! Your mother was a hamster, and your father smelled of elderberries! PFFFFTTTT!!!!

Now, do not make any more unwanted comments about our cooking, or I shall taunt you a second time!

Uhhh.... is there someone else up there we could talk to...?

That's no omlette. That's scrambled eggs with stuff mixed in.






Who says you need an original idea to post?

Sorry, even if I'm no frenchman, I must protest against putting cheese in a truffle omelette. When I'm at home I love having a "Bauerentriwel" (some luxemburgish word like farmer's omelette) with a lot of potatoes, cheese, bacon and so on. But a truffle omlette is like pouring water in a good wine...

Why add anything to my dead chicken babies and fungus?

That's 7.7 pounds of truffle. Assuming they used white truffle, which according to one web site is $1,000 to $2,200 USD a pound, that is $7,700 to $16,940 for the fungus alone. That's more than my first car!!

gin

French and American Omelettes are different. The French incorporate all the ingredients into a whipped fluffy batch of eggs that are only nearly allowed to set. It's a more labor intensive version of scrambling. The American omelette is the one that sets on the outside and has the fillings rolled into the middle. The French version usually has more eggs than stuffings.

(at least this is what I recall from watching Jaques Pepin ... my mom's the real Food TV/PBS cooking show freak.)

I make a mean damn omelette.

I ordered a fair number of omelettes in Paris a year ago, and mostly got scrambled eggs. Might have been that I was obviously American (my French sucks rocks). So maybe they were giving me what they thought I wanted. I prefer a real French omelette when I can get it.

Quote:

Originally posted by xoxoxoBruce Why add anything to my dead chicken babies and fungus?