Madeleines Shaken Omelet Recipes
MADELEINES
Enjoy these classic Madeleines cookies with some tea or coffee for a delicious treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes about 3 dozen
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Butter and flour madeleine pans carefully. Melt butter and let it cool.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk eggs, sugar and salt together until thick, about 8 minutes. Add vanilla and lemon zest. Using a rubber spatula, fold in flour, rapidly but gently. Fold in butter gently, but make sure it does not settle to bottom. Quickly spoon mixture into prepared madeleine pans. Bake until golden, about 7 minutes. Remove from pans. Cool on racks.
MADELEINE'S SHAKEN OMELET
Chef Madeleine Kamman shakes the omelet pan vigorously throughout the cooking process. This method allows her to use high heat, which sets the eggs quickly and evenly without over-browning.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Yield Makes 1
Number Of Ingredients 4
Steps:
- Break eggs into a small bowl; season with salt and pepper. Using a fork, beat no more than 30 strokes so only a minimal amount of foam develops. (Overbeating reduces the eggs' volume, resulting in a "skinny" omelet. The keys to success are speed and heat: Beating the eggs quickly and cooking them over high heat produces large, coagulated curds, resulting in a fluffy, soft omelet.)
- Melt butter in an 8-inch nonstick skillet over medium heat until butter begins to sizzle. Raise the heat to high, and add the beaten eggs. Count to five, then raise the pan so it forms a 45-degree angle to the burner. Rapidly shake the pan back and forth so the egg mixture is thrown against the pan's sides and begins to coagulate.
- Return pan to burner. Rotate pan so any uncooked egg in the center moves to perimeter of pan. Cook egg evenly, 15 to 20 seconds.
- Quickly place the filling in the center of the omelet. Fold the omelet over the filling by tilting the pan a little higher off the burner and using a spatula to fold the omelet. Turn the omelet onto a plate, and serve.
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- Then beat in the sugar and the cup of flour. Add little more egg ( a tablespoon at a time), if the batter is too dry. When thoroughly blended, set aside and let it rest for 10 minutes.
- Place the 1 tablespoon of flour in a small bowl and blend in 1 1/2 tablespoons of the browned butter. Paint the Madeleine cups with the butter-flour mixture. Set aside.
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- Preheat the oven to 180deg fan assisted. Brush the madeleine tin with a little melted butter. Followed by a light dusting of flour. Shake off any excess flour.
- Using an electric hand mixer. Whisk together the eggs, sugar and vanilla extract in a medium sized bowl, until the mixture is thick and creamy, and very pale in colour. You should also be able to see a trail of mixture in the bowl. This will take at least 5 – 6 mins.
- Sieve the flour over the top of the mixture. Including any wholemeal husks and pour the melted butter round the side of the mixture.
- Using a large thin spatula or metal spoon. Carefully fold in the flour and butter. Taking care not to knock out any of the air.
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